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Don’t offer this to anyone unless you want them Bang Bang Banging on your door for more. This fresh and flavourful dish will hit the spot!

Ingredients

• 2 chicken breasts, cubed
• 1/4 cup gluten free flour
• 2 tbsp oil
• 2 tsp minced ginger
• 2 cloves garlic pressed
• 2 green onions, finely chopped
• 1 English cucumber (julienned)
• 1 cup chicken broth
• 4 tbsp gf soy sauce or coconut aminos
• 1 tbsp rice vinegar
• 2 tbsp sugar
• 2 tbsp sesame oil
• 1/2 tsp salt
• Optional : green onion & chili flakes to top
• To serve : rice, gluten free ramen or vermicelli glass noodles

Directions

1. Heat 2 tbsp oil in medium skillet over medium heat
2. Toss cubed chicken in gluten free flour, then add to oil
3. Add ginger, garlic, and finely chopped green onion to the skillet
4. Cook until chicken is cooked through
5. While chicken is cooking assemble sauce : broth, soy sauce, rice vinegar, sugar, sesame oil, and salt. Combine well. 
6. Combine chicken mixture with julienned cucumber.
7. Serve chicken/cucumber mixture over prepared rice, gluten free ramen, or glass noodles topper with green onion and chili flakes to taste.

Tips

• Presidents choice gluten free flour is also my all purpose gluten free flour of choice
• Broth can be healing and wholesome. Its very easy to make your own, or you can purchase powdered broth for convenience. I used Organika brand.
• Soy sauce typically has wheat in it, so check ingredients before purchasing. VH has a gluten free soy sauce, or use coconut aminos (I order it in a big jug to reduce cost, and refill a small bottle for convenience)
• Vermicelli glass noodles are an inexpensive alternative to rice and are made with mung beans. I use Rooster brand found in the international section at my local grocery store.
• Want to julienne cucumber really efficiently? Use a mandoline, but I suggest using a safe one like the Rapid Prep Mandoline