Spicy Chicken & Mushrooms

Ingredients:
3 TBSP olive oil
2 cloves garlic - minced
1-2 TBSP fresh ginger - minced
2 cups mushrooms - sliced (i used button mushrooms and a portabella)
1/2 cup scallions - sliced
1 cup chicken stock
2 TBSP flour
1/2 tsp red pepper flakes
salt and pepper to taste
1 lb boneless, skinless chicken breasts cut into 1/2 inch pieces
2 TBSP soy sauce
1 TBSP rice vinegar
1/2 cup cilantro - chopped

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook about 1 minute. Stir in mushrooms, scallions, red pepper flakes and 1/3 of the stock; cook 3 minutes, stirring often.

Reduce heat to medium, sprinkle flour over mushroom mixture and stir until combined. Add chicken, salt, pepper and the rest of the chicken stock. Cook, stirring often, until chicken is cooked through.

Stir in soy sauce, rice vinegar and cilantro. Cook 1 minute. Serve over rice or potatoes!

**Allergy-free substitutions:
Flour - all purpose gluten-free flour
Garlic -omit
Soy Sauce - tamari or GF soy sauce of choice

Nutty Rice

Ingredients:
1 cup basmati or wild rice
1/2 cup almonds
1/2 bunch parsley or cilantro
2 cloves garlic
2 TBSP lemon juice
1 1/2 TBSP olive oil
1/2 medium cucumber - diced
salt and pepper to taste.

Cook rice according to directions. When it is done cooking, remove from heat and let cool.
In a food processor, combine parsley/cilantro, almonds and garlic - pulse until finely chopped. Add to cooled rice along with olive oil, lemon juice, cucumber and salt and pepper.