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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Never eat Chinese food in Oklahoma."
-Bryan Miller, Food critic

The refrigerator light goes on...

By cooking the onions for a long time until they are milky and translucent, most people with GERD can tolerate them, where onions that are cooked lightly or are raw will provoke symptoms.

Likewise, it’s important to make sure that those with GERD use as little fat when cooking as possible. Many people have trouble with Asian foods triggering reflux because it usually has a lot of fat. A recipe like this could have as much as 80 grams of fat in an Asian restaurant. Cutting the fat out is easy and if you use this recipe as a guide many of your other favorites can be made GERD friendly.
Ginger and ginger extracts have been shown in many studies to help with nausea and may help prevent reflux.

Ginger Root

The gnarly looking root comes from a plant grown in subtropical and tropical areas (most ginger in U.S. markets comes from Jamaica).

Higher quality young ginger roots are harvested in the spring and are more readily available in specialty or Asian markets. It has a thin, light tan skin and has a less woody texture than the more common mature ginger root. The trade off is that mature ginger is available in most supermarkets today.

The tougher skin of older root must be peeled off completely. Smooth skin that appears slightly moist is a sign of freshness. Ginger root will only keep for at most 2 weeks in the fridge and you can tell it's not fresh when the skin begins to wrinkle. It does freeze but with it being widely available it's best to just buy the amount that you will need for a particular recipe.

Cashew Chicken

Servings = 4 | Serving size =about 1 1/2 cups over rice

Cooking Time = 60 Minutes

This recipe can be multiplied by 2, 3, 4.

This keeps well for about 48 hours in the fridge. Reheat gently.

1 cup	frozen shelled edamame (soybeans)
2 cups	water
1 cup	brown rice (uncooked)
2 tsp	dark sesame oil
1 medium	white onion (diced)
1 clove	garlic (minced)
1 lb	boneless skinless chicken breast (cut into strips)
1/2 cup	raw cashews
1 Tbsp	fresh ginger (peeled and minced)
1/2 cup	low sodium chicken or vegetable stock
2 Tbsp	low-sodium soy sauce
1 Tbsp	maple syrup

Remove the edamame from the freezer, place in a colander and rinse with cool water. Set aside.

In a medium sauce pan, heat the water and when it boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for 25-30 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered.

While the rice is cooking, place 1 teaspoon of the dark sesame oil in a large nonstick skillet. Add the diced onion and cook gently, stirring occasionally. Do not allow the onion to brown, but it should cook until soft and translucent. This will take at least ten minutes. Remove the onions to a bowl and set aside.

Add the other 1 teaspoon of dark sesame oil to the pan with the minced garlic. Cook gently for about 5 minutes until it is soft. Do not let the garlic brown.

Add the chicken breast, cashews and ginger to the cooking garlic. Cook, stirring frequently, until the outside of the chicken has cooked.

Stir in the chicken broth, soy sauce and maple syrup. Add the onions back into the pan and cook, stirring gently, for about 5 minutes.

Add the thawed edamame and cook for another five to eight minutes until the chicken is cooked through. Serve over the cooked brown rice.