Easy Sesame Chicken (Gluten Free)

My friend Heather told me about this recipe that she found on Pinterest for Sweet & Sour Chicken and raved about it. Being that I am an avid stalker of her Pinterest page AND that occasionally when she makes her marinated cheese she saves some for me, I trust her when it comes to food.

One of the things I miss most about being gluten free is being able to order Chinese take-out. Did you know soy sauce has gluten in it?? WTH?? Why? At any rate, I was skeptical about this recipe because if I am making an Asian dish I don’t want to see ingredients like ketchup, cuz– I mean– really?? But I trusted Heather and after tweaking this recipe a little, my whole entire family– INCLUDING Aubrey, the picky one– ate it and loved it. I’ll definitely make it again.

You need:
3 chicken breasts
salt and pepper
1 cup cornstarch
2 eggs, beaten

1/3 cup canola oil

Trim fat off of chicken and cut into bite sized pieces. Place in a bowl and sprinkle with salt and pepper. Dump cornstarch onto chicken and toss to coat. In a separate bowl, whisk two eggs. Knock excess cornstarch off of chicken then dip into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish.

Sauce: (The sauce for the original recipe is much simpler and can be found on the link above.)

1/2 cups sugar
4 Tablespoons ketchup

1/2 cup white distilled vinegar (I used rice wine vinegar)

1 Tablespoon soy sauce (I used gluten-free tamari)

1 Tablespoon minced garlic

1 Tablespoon grated fresh ginger or 1/2 teaspoon of powdered ginger

1 teaspoon crushed red pepper flakes

2 Tablespoons sesame seeds

1 teaspoon sesame oil

*sidebar* This sauce would be AMAZING over some chicken legs– sear those bad boys in a black skillet. Then toss them in a covered baking dish to finish cooking? Oh yes, MA’AM.

2 green onions, chopped

Put all ingredients, except for onions, in a small sauce pan and whisk together. Allow to simmer while cooking chicken. After placing the chicken in a baking dish pour sauce on top, turn to coat and sprinkle with chopped green onion. Place in 350 degree oven for 5-7 minutes, remove dish, turn chicken to coat and return to oven for 5-10 minutes. Serve over jasmine rice with a side of broccoli or snow peas.

The sauce made just enough for three chicken breasts and we had ZERO leftovers. I’m going to double the recipe next time so I can eat it for lunch the day after!

Broccoli or Snow Peas:

Clean, wash, trim. Whatever. You’re not an idiot.

In a very hot black skillet, add a tablespoon of olive oil and a couple of cloves of minced garlic. Let the garlic start to change colors then toss in your veggies. Sprinkle with a little salt and stir fry until the veggies are your desired level of doneness. (Is that a word?? According to spellcheck, no. It’s not. Moving on…) Right before they are finished cooking, drizzle with a little sesame oil and maybe a shot of soy sauce. BOOM. Done.

Comments

angela thomas says

March 19, 2013 at 8:50 am

i LOVE it when you and Nikki say ‘BOOM’. perfect.
also, i love the recipes (especially asian). keep ’em comin’!
i bought a large tub of corn starch yesterday at the grocer. something i NEVER used before, i now go through it like chocolate… well, almost. 😉
- Robin says
  
  March 19, 2013 at 10:31 am
  
  Cornstarch is the bomb!!! This recipe is AMAZING!