Gluten-Free Bourbon Chicken with Brown Rice

I was in the mood for Chinese American food, so I quickly searched Pinterest and found "the best bourbon chicken" recipe! It's pretty delicious and easily satisfies the Chinese take out craving (and guaranteed to be better for you and safe to eat for those with gluten issues)!

Gluten-Free Bourbon Chicken with Brown Rice 

2 lbs boneless,skinless chicken-thighs, cut into 1" pieces
1/4 cup Tamari sauce
1/4 cup brown sugar
1/4 cup bourbon
2 garlic cloves, minced
1 scallion chopped, plus more for garnish 
1 tsp ginger powder
2 tbs peanut oil, or other high heat oil of your choice 

In a bowl, mix together Tamari, sugar, bourbon, garlic, scallion, and ginger. Set aside. 

Heat oil in skillet or wok until hot, add chicken pieces. Sauté in very hot pan until browned slightly. Add liquid mixture to the pan and reduce heat to medium. Cook uncovered until liquid is reduced to a glaze and chicken is cooked thoroughly(mine took about 25 minutes).

Serve with cooked brown rice and steamed veggies! 

Gluten-Free Vanilla Bean Scones

Although it's been ages since I lasted posted...I promise I am still cooking! Turns out having a baby is really time consuming :-) 

I recently discovered vanilla bean paste and it is life changing! you get the rich flavor and little speckles of real vanilla without scraping a vanilla bean! I used Nielson-Massey bourbon vanilla bean paste which is certified gluten free and can be found on Amazon or speciality stores like Williams & Sonoma and Sur la Table. It's so flavorful and easy to incorporate into recipes. 

Vanilla Bean Scones 

2 cups Pamela's Baking & Pancake Mix
1/4 cup Cup 4 Cup Flour 
1/3 cup cane sugar
1 tsp baking powder
4 Tbs butter
1 egg, beaten
2/3 cup milk
1 Tbs vanilla bean paste

Mix the dry ingredients together. Cut in the butter using two knives. Add the milk, beaten egg and vanilla bean paste. Mix together with a fork or in a mixer. Dough will be thick. Using an ice-cream scoop, drop dollops of dough onto parchment paper lined baking sheet. Bake in a preheated 375° oven for 15-17 minutes or until tops of scones lightly  golden.  Makes 9 or 10 scones. For a perfect tea-time treat, serve with butter and raspberry preserves. Enjoy!