This next recipe comes from a craving I was having for some good Chinese... Sweet & Sour Chicken! I found a way to do it completely Gluten Free and the taste is incredible! You're probably tired of me saying that but this one is seriously so yummy! I don't post them otherwise! Enjoy!
Sweet and Sour Chicken
Adapted by jalene from a recipe by lifeasalofthouse.blogspot.com
- 2-3 Boneless, Skinless Chicken Breasts
- fresh ground pepper and sea salt
- 1 cup non-GMO cornstarch
- 2 eggs, beaten
- 1/4 cup grapeseed oil (or another high smoking point oil)
Sweet and Sour Ingredients:
- 3/4 cup sugar or organic evaporated cane sugar
- 4 Tbsp Gluten Free Ketchup
- 1/2 cup distilled white vinegar
- 1 Tbsp Gluten Free Soy Sauce
- 1 tsp garlic salt
- Whisk the sweet and sour ingredients together in a bowl and set aside. Put the cornstarch into 1 bowl and the beaten eggs into another bowl. Set aside also.
- Rinse your chicken breasts in water, shake dry and then cut into chunks. Season with salt and pepper to taste. (I only added a titch.)
- Dip chicken chunks into the cornstarch, coating well. Then dip into the eggs.
- Heat your oil in a large skillet over medium to medium-high heat. Place the chicken into the pan and brown on each side. (The chicken should still be rare in the middle at this point.)
- Pour the sweet and sour sauce over the chicken and reduce heat to medium. Bring the sauce to a boil and simmer until it thickens and the vinegar taste has calmed down. (Took about 10-15 minutes.)
Audrey LOVED this meal! Probably because of the sweetness! ;)
- Add some pineapple! Use only 2 chicken breasts and 1 cup fresh pineapple, chopped. Cook the chicken according to the directions above and just before serving, stir in the pineapple. YUM!
- We like to make our white rice with 1/4 cup quinoa to 3/4 cup white rice. It adds some good nutrients to an otherwise non-nutritious food. (It's what I called "naturally fortified.")