Fire Ladder Chicken

🍽️ Recipe Card: Fire Ladder Chicken (Gluten-Free)

Overview

A wok-seared chicken stir-fry with garlic, ginger, and a glossy chili sauce.
Allergen-friendly: No peanuts, eggs, peas, or gluten.
Spice Scale: Adjustable from mild (1) to fiery (10).
Vegetable Module: Choose crisp + tender + umami for balance.

Ingredients (Serves 3–4)

Protein

  • 1 lb chicken thighs or breast, thinly sliced

Aromatics

  • 4 cloves garlic, minced

  • 1 tbsp ginger, minced

  • Optional: dried red chilies or Sichuan peppercorns (for higher spice levels)

Vegetables (Pick 1–2 from each category)

  • Crisp: broccoli florets, baby corn, snow peas (if allowed), bell pepper, zucchini

  • Tender/Leafy: bok choy, napa cabbage, spinach, choy sum

  • Umami/Depth: shiitake mushrooms, king oyster mushrooms, button mushrooms, daikon radish

Sauce (Gluten-Free)

  • 3 tbsp tamari (soy sauce alternative)

  • 1 tbsp rice vinegar

  • 1 tbsp chili paste (or chili crisp if gluten-free)

  • 1 tsp sesame oil

  • 1 tsp cornstarch mixed with 2 tbsp water (for thickening)

Spice Scale Control 🌶️

  • Level 1–3: ½ tsp chili paste, no chili oil

  • Level 4–6: 1 tbsp chili paste, drizzle 1 tsp chili oil

  • Level 7–10: 2 tbsp chili paste, 2 tsp chili oil, add dried chilies or Sichuan peppercorns

Method

  1. Marinate chicken: Toss slices with 1 tbsp tamari and cornstarch slurry. Rest 15 minutes.

  2. Stir-fry aromatics: Heat wok until hot, add oil, garlic, ginger, and chilies (if using).

  3. Cook chicken: Add chicken, stir-fry until browned (3–4 minutes).

  4. Add vegetables: Toss in your chosen crisp + tender + umami mix. Stir-fry until just tender.

  5. Finish with sauce: Pour in remaining tamari, vinegar, chili paste, and sesame oil. Toss until glossy.

  6. Serve hot with steamed jasmine rice or rice noodles (gluten-free).

Chef’s Notes

  • Use the “Three-Texture Rule”: crisp + tender + umami for balance.

  • Keep chili oil on the side so diners can “climb the ladder” themselves.

  • Chicken thighs give juiciness; breast keeps it lean.

🛒 Fire Ladder Chicken Shopping List

🐔 Protein

  • [ ] 1 lb chicken thighs or breast (boneless, skinless)

🧄 Aromatics

  • [ ] Garlic (1 bulb)

  • [ ] Fresh ginger root

  • [ ] Scallions (1 bunch)

  • [ ] Optional: dried red chilies or Sichuan peppercorns (for higher spice levels)

🥬 Vegetables (Pick 1–2 from each category)

Crisp Options:

  • [ ] Broccoli florets

  • [ ] Baby corn

  • [ ] Zucchini or yellow squash

Tender/Leafy Options:

  • [ ] Baby bok choy

  • [ ] Napa cabbage

  • [ ] Spinach or choy sum

Umami/Depth Options:

  • [ ] Shiitake mushrooms

  • [ ] King oyster mushrooms

  • [ ] Daikon radish

🍶 Sauce Ingredients (Gluten-Free)

  • [ ] Tamari (gluten-free soy sauce)

  • [ ] Rice vinegar

  • [ ] Chili paste or chili crisp (check for gluten-free label)

  • [ ] Sesame oil

  • [ ] Cornstarch

🍚 Optional Base

  • [ ] Jasmine rice or gluten-free rice noodles

 

Thanksgiving

Thanksgiving 2025 at Grandma’s House

  • 19 lb BUTTERBALL TURKEY from Aldi: Stuffing:  2 pepperidge farm herb seasoned cubes (12 oz each) and 2 pepperidge farm herb seasoned classic.  A cup of celery per package (slice the stalk down the center and chop fine, then chop the pile more).  2 ½ boxes college in chicken stock (not salt free).  Cooked some of the stuffing on the side – would need to grease the pan because it stuck to the sides/bottom of the glass pan.
    • Celery 4 stalks
    • College inn chicken broth 4 boxes
    • 2 Pepperidge Farm herb seasoned cubes
    • 2 Pepperidge Farm herb seasoned classic
    • Butter
  • 3 lb Butterball boneless turkey breast from Aldi for leftovers
  • Cranberry Sauce
    • Homemade cranberry sauce
    • Canned cranberry sauce
  • Mashed potatoes – gluten free (substitute oat milk)
  • Biscuits (bring to Mom)
  • Corn (bring to Mom)
  • Butternut squash
  • Candied yams
  • Stuffing – Brown rice, herb seasonings, broth, celery
  • Gravy (GF) – tapioca, broth

Karen

  • Mashed potatoes
    • please save water from mashed potatoes for the gravy.
    • Cream Cheese
    • Butter
    • Milk
  • Green beans
  • Cole slaw
  • Wine

Gina

  • Pies
  • Whipped topping for the pies

 

 

Egg freshness test

Fill a bowl or glass with enough cold water to completely cover the egg

Gently place the egg into the water.  Check the egg position:

  • Sinks and lies flat: The egg is very fresh.
  • Sinks but stands upright: The egg is older, but still likely good to use. It’s best to use these soon or hard-cook them.
  • Floats to the top: The egg is too old and should be discarded. 

 

Baking Powder Test

1 teaspoon  baking powder into a small bowl and pour 1/2 cup boiling water over it.

If the mixture bubbles up immediately, the powder is alive, active and good for baking.

Cold – Flu remedy

Finely grate a knob of ginger about the size of your thumb into a mug

Add a teaspoon of ground ginger

Add hot water

Let it sit for a few minutes and then strain it into another mug.

Sip on this.  It will warm you.  Stimulates the pain fibers and hyperemia happens (opens up the blood vessels) loosens the mucous, and you feel the warmth.  If dealing with something in the lungs it will bring it up over time.

You can use this for anything you want to put heat onto.  Menstrual cramps, joint pain, etc.

https://www.facebook.com/reel/24736947095966362

Eggplant – Caponata Sicily’s Famous

This is the recipe from one of the restaurants that Andy and Karen ate at

  • 1 Eggplant – calls for a KG, diced
  • 2 Celery Stalks – calls for 500 GR, sliced
  • EVOO
  • 2 Onions, diced
  • Sugar – calls for 50-70 GR, I used 2 Tablespoon
  • Green Olives – calls for 200 GR, soaking in water for 30 minutes first then drain
  • Black Vinegar – calls for half glass (I didn’t use)
  • Basil – I used sweet, dried basil
  • Tomato Sauce (Q.B.) – I used one large can of crushed tomatoes
  • Capers – I used one small jar, soaking in water for 30 minutes first then drain

Cut the eggplant into cubes.  This calls for the violet aubergine eggplant which has an elongated shape. This sounds like the eggplant that I’ve used before that is very thin and long.  It is firmer and stays in tact even after double cooking.  It tells you to cut them and put them in salt water, then rinse and drain them.  I didn’t do that and I used regular eggplant, I just sauteed them in the EVOO.  Once mostly cooked remove from pan.

Sauté the celery and onions.  I liked that the celery added a little crunch to the dish in the end.  Add the tomato sauce, basil, capers, and green olives.  I let this cook for 20 minutes because I used a can of tomatoes instead of sauce.  Add sugar to taste (I didn’t make this as sweet as Andy’s).  Loved it.  Froze some. October 2025.

 

 

Laundry – Stripping Clothing

This is for stripping detergents/fabric softeners out of used clothing.  Let it soak for a couple of hours at least.  Swish it around.  Then rinse thoroughly.

3 Tbsp Borax

3 Tbsp Washing Soda

3 Tbsp Calgon Water Softener

1/2 Cup Detergent

That’s for a bathtub so probably one Tbsp of each for a laundry tub

Clean – stainless steel appliances

Stainless steel cleaners add a film to the appliance. Instead:

  • Use bar keepers friend and a non- scratch sponge to clean the appliance using the sponge and wipe in the direction of the grain
  • Wipe with a dry cloth
  • Then wipe with a damp microfiber cloth
  • Last wipe with an additional dry cloth

Zucchini – Grilled Squash Salad

  • 4 medium- large zucchini trimmed, halved lengthwise
  • Four medium to large yellow crook neck squash trimmed, halved lengthwise
  • 5 Tablespoons olive oil (3 light, 2 EVOO)
  • 1/2 cup fresh basil
  • 1/2 cup fresh pecorino Romano or parmesan cheese
  • 2 Tablespoons balsamic vinegar

Dressing: Grate fresh basil and pecorino Romano in food processor. Add EVOO and balsamic vinegar.

Medium heat on grill. Place zucchini and crook neck squash on large baking sheet; brush all over with 3 Tbsp Light olive oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.

Cut vegetables diagonally into 1 in wide pieces. Place in large bowl and add dressing. Toss to blend. Season to taste with salt and pepper.  Serves six.

Notes:

2019-We made this multiple times in the summer and everyone loved it

Dusting Spray

  • 1 1/2 cups water
  • 1/4 cup white vinegar
  • 1 Tbsp. olive oil
  • Few drops dish soap
  • Few drops essential oil (optional)

Put into a spray bottle.  Spray microfiber cloth and dust.

 

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