Saturday, June 15, 2013

Dairy Free Chicken Strogenoff

As a kid my mom's canned soup and sour cream "beef stroganoff" was a favorite meal of mine.  As a health conscious adult who can not eat dairy it's a bit of a taboo meal.  So, here is my personal take on an old favorite comfort food. For those of you on a candida diet, leave out the mushrooms and use Bragg liquid soy instead of traditional soy sauce.





What you need:
1 pkg lean ground chicken or turkey
1 can full fat coconut milk chilled for 4-6 hours to separate the cream
1 cup sliced white mushrooms
1 cup frozen peas
1 tbs vegan margarine or coconut oil
1 tbs soy sauce
3 tsp corn starch
1 sprig thyme
Tsp dried parsley
Salt and pepper to taste
Approx 1/2 a package of flat egg noodles or about 4 cups cooked rice

In a large skillet brown the ground chicken and drain.  While the chicken is cooking take your can of coconut milk out of the fridge, open it and separate the cream from the liquid into a bowl.  Once the chicken is drained add coconut oil, mushrooms, liquid coconut milk and soy sauce.  Cook over medium heigh heat until it begins to boil.  Turn the temperature down to simmer, add 2 tsp cornstarch, salt, pepper, thyme and parsley.  Allow to reduce and thicken, about 20 minutes (this a good time to cook your egg noodles).  Once the sauce is nice and thick, add frozen peas and cook for about 5 minutes.  Turn the temperature down to low, add the coconut cream and the last tsp of cornstarch, stir to combine and cook for about 5 minutes.  Serve over a bed of noodles or rice.  



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