A flavourful, gluten-free, and GERD-friendly dish that’s perfect for a quick and delicious meal! Check out the accompanying video below or Click here for the YouTube Video and channel.

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Chinese Style Hoi Sin Chicken & Cabbage Rice

Celiac, Gluten Free, Gerd friendly

Ingredients:

• 2 chicken thighs, skinless and deboned, sliced into thin strips – Or Breast if you prefer!
• 1 small leek, sliced
• 1/2 Chinese cabbage, sliced into ribbons
• 2 pak choi, split lengthways into halves or quarters
• 6 asparagus spears, sliced into chunks (tips reserved separately)
• 2 tablespoons sesame wok oil
• Coriander leaves, chopped
• 1 teaspoon Chinese 5 spice
• 3 tablespoons gluten-free hoisin sauce
• 1 teaspoon fish sauce
• 1 teaspoon oyster sauce
• 1 tablespoon sherry vinegar (split into 2 portions)
• Cooked white basmati rice (for serving)
• Spring onions, chopped (for garnish)
• Sesame seeds (for garnish)

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Instructions:

1. Fry the Leek and Asparagus:
   • Heat 1 tablespoon of sesame wok oil in a wok over high heat. Add the sliced leek, coriander, and asparagus stems. Stir-fry for 2-3 minutes until fragrant and the leeks are softened.
2. Cook the Chicken:
   • Add the sliced chicken thighs to the wok. Cook until they start to brown, about 5 minutes.
   • Add the Chinese 5 spice, gluten-free hoisin sauce, fish sauce, and oyster sauce. Stir well to coat the chicken.
   • Add a splash of sherry vinegar to the pan and let it sizzle for a few seconds, stirring to combine. Cook for another 2-3 minutes until the chicken is cooked through.
   • Add the remaining coriander and the asparagus tips. Cook briefly until the tips are tender.
   • Transfer the chicken and vegetables to a hot plate and keep warm.
3. Stir-Fry the Greens:
   • In the same uncleaned wok, add the remaining 1 tablespoon of sesame wok oil and the pak choi. Stir-fry until it begins to wilt, about 2 minutes.
   • Add the sliced cabbage ribbons. Stir-fry for another 3-4 minutes until softened.
   • Add a splash of water to help deglaze the wok, scraping up any bits from the bottom. Add the remaining sherry vinegar for a tangy flavor boost.
4. Combine with Rice:
   • Once the greens are cooked, add the cooked white basmati rice to the wok. Stir everything together until the rice is heated through and well mixed with the greens.
5. Serve:
   • Serve the stir-fry immediately, topped with the reserved hoisin chicken and vegetables.
   • Garnish with chopped spring onions and a sprinkle of sesame seeds.

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Why not try some of my other delicious recipes & videos by clicking here, and explore more insights about health, diet, and well-being in my blog posts!

Don’t forget to visit the rest of my website for helpful tips on managing GERD, gluten-free meals, and maintaining overall wellness.

You can also find links to some of my personal stories and health journey, offering a deeper connection between food and healing

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Just the Start!

These recipes are just the start of your journey to healthier, more enjoyable meals that fit your lifestyle and dietary needs. Whether you’re dealing with Celiac Disease, GERD, or just looking for some nutritious meal ideas, I hope these recipes inspire you to get creative in the kitchen. Remember, eating well doesn’t have to be boring or complicated—it can be delicious and satisfying too!

Overtime I will be adding more recipes, putting links, shopping lists, add videos and tailored for different needs Please bear with me … it’s a work in progress!

If you try any of these recipes, I’d love to hear how they turned out! Feel free to share your thoughts or any tweaks you made to suit your taste. Happy cooking!