Gluten free sweet and sour chicken

Fakeout takeout is one of my favorite dinner topics. I have a a bunch of goodies on my website already like crispy beef, sesame chicken, and Mongolian beef, to name a few. In this recipe for gluten free sweet and sour chicken, crispy chicken pieces are tossed in a glossy sweet and tangy sauce. Of course it's prefect with a bowl of fluffy white (or brown) rice. A taste of takeout for whenever the cravings hitsss.

What you need to make gluten free sweet and sour chicken:

• Boneless chicken breast
• Eggs
• Arrowroot starch (see substitutes below)
• Oil- any cooking oil works here. I like to use extra virgin olive oil.
• Sugar- for the sweet component
• Rice vinegar- for the tang!
• Coconut aminos
• Ketchup- add color and to the sweet/tart profile
• Chicken broth
• Red and green peppers
• Canned pineapple chunks
• Scallions and sesame seeds for garnish (optional)

How to make it:

1. First prepare the sauce by adding the sugar, vinegar, coconut aminos, chicken broth and ketchup to a medium saucepan. Stir and bring to a boil. Reduce to a low heat and leave until later.
2. Add chicken pieces and beaten egg to a large ziplock bag. Seal and shake to coat chicken. Then add the arrowroot starch to the bag, shaking again to lightly coat all the chicken pieces.
3. Add oil to a large nonstick skillet. Add the coated chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Add peppers and pineapple chunks. Continue to sauté over medium heat until chicken is browned and cooked through.
4. Add the sauce to chicken and peppers. Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes. Top with sliced green onions and sesame seeds if desired.

Substitutes:

Arrowroot starch- Sub with cornstarch

Rice vinegar- Sub with apple cider vinegar

Gluten free sweet and sour chicken

Crispy chicken pieces are tossed in a glossy sweet and tangy sauce with bites of pineapple and peppers.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Ingredients Method

Ingredients

  

• 1 lb boneless skinless chicken breast cut into 1" chunks
• ½ cup arrowroot starch or cornstarch
• 1 large egg beaten
• 2 tablespoons oil
• ¼ c sugar
• ¼ cup rice vinegar
• 2 tablespoons coconut aminos or soy sauce if you don't need it to be gluten free
• ¼ cup ketchup
• ¼ cup chicken broth
• 1 green pepper cut into chunks
• 1 red pepper cut into chunks
• 1 cup pineapple chunks
• 3 scallions for garnish optional
• sesame seeds for garnish optional

Method

 

1. First prepare the sauce by adding the sugar, vinegar, coconut aminos, chicken broth and ketchup to a medium saucepan. Stir and bring to a boil. Reduce to a low heat and leave until later.
2. Add chicken pieces and beaten egg to a large ziplock bag. Seal and shake to coat chicken. Then add the arrowroot starch to the bag, shaking again to lightly coat all the chicken pieces.
3. Add oil to a large nonstick skillet. Add the coated chicken. Fry over medium heat, a couple of minutes on each side until the coating begins to crisp. Add peppers and pineapple chunks. Continue to sauté over medium heat until chicken is browned and cooked through.
4. Add the sauce to chicken and peppers. Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes. Top with sliced green onions and sesame seeds if desired.