GLUTEN FREE ~ DAIRY FREE SWEET AND SOUR CHICKEN

GLUTEN FREE ~ DAIRY FREE
SWEET AND SOUR CHICKEN

So what do you do when its too hot to do anything else?
I create recipes, bake and cook. 
That is after the heat subsides.

This is a fabulous and very yummy Gluten Free Sweet and Sour Chicken
recipe that I created tonight!

 

 

 

1 1/2 lbs Organic Free Range Certified Gluten Free Chicken Breasts, cut into bit size chunks

1 Cup Corn Starch  + 3 Tbl for slurry

1 1/2 tsp Ground Ginger

1 1/2 tsp Ground Garlic

3 to 4 Grinds Fresh Ground Pepper

2 Tbl Sherry

 

3 Tbl Oil

 

2 Carrots cut into thin slices

1 Organic Medium Onion, chopped into 1/4 - 1/2 in ch pieces

1 Organic Red Pepper, chopped into 1/4 - 1/2 in ch pieces

1 Organic Green Pepper, chopped into 14 - 1/2 in ch pieces

1 Cup Organic Broccoli Florets, chopped into bite size pieces

1 Can Organic Pineapple Chunks, Juice reserved (juice should make 1 cup)

 

1/4 Cup Red Wine Vinegar

1/4 Cup Apple Cider Vinegar

1 tsp Gluten Free Soy Free Tamari

2 Tbl Organic Gluten Free Ketchup

1/2 tsp Sriacha Sauce

 

Cut Chicken into bite size chunks, put into bowl with the Corn Starch (all but 1 Tbl), Ginger, Garlic and Pepper.  Mix well to coat and then add the Sherry and mix again.  It will look wet.  Add the 1 Tbl Corn Starch and mix again.  Set aside.

 

In a small bowl create slurry by adding 3 Tbl of Corn Starch and enough water to create a smooth slurry.  Set aside.  1/2 - 3/4 cups Water

 

Add Vinegars and Pineapple Juice in a small sauce pan on very low heat and warm to a simmer while cooking other vegetable ingredients.

 

Add 1 1/2 Tbl oil to the Wok or fry pan with high sides and heat until very hot.  Add the Chicken mixture and stir fry until browned and almost cooked through.  Take from pan and add back to bowl.

 

In same Wok or large fry pan with high sides add 11/2 Tbl Oil and heat to very hot.  Add Carrots and stir fry until they begin to soften.  Add the Onions and stir fry until they begin to soften add Peppers and Broccoli and stir fry until they turn a bright color.  Add the Pineapple chunks Cook until hot add the Chicken and turn down heat, stirring occasionally while you finish the sauce.

 

Into sauce add the Ketchup, Sriacha Sauce and Tamari.  Whisk well and then add the slurry.  Cook until the slurry barely begins to thicken and add the entire sauce into the Wok. turn Wok heat back up  and stir constantly until thickens. 

 

Serve with Rice or Gluten Free Noodles of choice.

 

ENJOY!