Sweet and Sour Chicken

I've been adding more and more restaurants to my Gluten Free Restaurants list and it's surprising to me how many places appear to be gluten free but actually aren't! Did you know that Panda Express does not even have 1 gluten free item on their menu? Yikes! You would think a lot of their menu items wouldn't need gluten! 

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

(Gluten Free, Dairy Free, contains corn)

Adapted by jalene from a recipe by lifeasalofthouse.blogspot.com


Ingredients:

• 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

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Directions: 

1. 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. 
2. 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.) 
3. Dip chicken chunks into the cornstarch, coating well. Then dip into the eggs. 
4. 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.)
5. 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.) 

Serve warm and store leftovers in an airtight container in the fridge for up to 3 days. Best served with rice.  

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Audrey LOVED this meal! Probably because of the sweetness! ;) 

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Recipe Variations: 

• 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.") 
  

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