Friday, October 15, 2010

Gluten-Free Sweet & Sour Chicken


This sweet and sour chicken is so yummy! Tastes like the good old days of eating real Chinese food!


First cube four boneless, skinless chicken breasts. Dip each piece in milk (almond milk, dairy, soy milk, your choice) and roll in tapioca starch (potato starch, corn starch, your choice).


Who doesn't love a plate full of raw chicken???


Next pour about 2 tablespoons of Olive Oil into a frying pan and lightly brown the chicken.


Transfer it to a baking dish or if your frying pan can go in the oven, feel free to use that!


Next is the sauce...seriously this sauce is not for the diabetic readers!


Mix granulated sugar, brown sugar, garlic and onion powder.


Add in apple cider vinegar.


Next add the ketchup.


Whisk this glorious sweet mixture together! If you prefer a little more sour than sweet, add more vinegar. This recipe was made to satisfy my sweet tooth and is more sweet than sour as written!


Pour the sauce over the chicken in the baking dish.


Chop whatever vegetables you want to add. An onion, red and/or green peppers, carrots, etc. This is a great way to hide some vegetables and get your kids to eat them in a yummy sauce!


Add a can of pineapple chunks.


Mix together the chicken, sauce, pineapple and veges and bake for 45 minutes. Stir every 15 minutes.


You get a beautiful dish that smells and tastes soooo good!


Serve with rice or noodles (shown with gluten-free quinoa noodles) and enjoy!

This is one your whole family will love!

Sweet & Sour Chicken

1 lb Chicken (or 4 boneless, skinless chicken breasts) cubed
Milk (almond, soy, dairy, etc.) enough to dip the chicken in
Tapioca Starch (corn starch, potato starch, etc.) enough to roll the chicken in
2 TBS Olive Oil
1/2 c. Granulated Sugar
1/4 c. Brown Sugar
1/4 c. Ketchup
1/2 c. Apple Cider Vinegar
1/2 tsp. Onion Power
1 Garlic Glove, minced
1 can 15 oz. Pineapple Chunks
1 Large Red Bell Pepper
Optional Additional Vegetables (Onion, Green Bell Peppers, Carrots, etc.)

Preheat over to 350 degrees. Dip each cube of chicken in milk, roll in starch and shake off extra starch. Fry the chicken cubes over medium-high heat in the olive oil until lightly brown. Transfer the cooked chicken to a baking dish.

Make the sauce by combining both sugars, ketchup, apple cider vinegar, onion power and garlic in medium sized bowl. Whisk all ingredients together. Pour over chicken in baking dish. Drain the can of pineapple and add pineapple chunks to chicken. Cube any additional vegetables into about 1" bite-sized pieces and add to the chicken.

Mix the chicken, sauce, vegetables and pineapple. Bake at 350 degrees for 45 minutes, stirring every 15 minutes. Serve with rice or noodles.

Printable Recipe:

1 comment:

  1. Love Love Love this recipe. My husband was floored at how good it was and even said "we have finally found chinese food that I can eat. I am gluten, dairy, and corn free. Thank you for this.


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