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Sweet & Sour Chicken Stir Fry: Gluten Free + Soy Free

10:16 PM



It's the end of another magnificent weekend full of fun Fall times! Yesterday was the Lebanon AppleFest... I don't know about you, but we're total suckers for seasonal festivals. This one consists of apple cider, kettle corn, BBQ and even belly dancers. Obviously awesome. 


Lebanon, Ohio Apple Festival


While this recipe isn't remotely apple-related, it's also awesome. Chinese food is so incredibly delicious but so gluten-y and soy-filled that there's no way I could order it in a restaurant. This sweet and sour chicken recipe was recommended by a friend (thanks, Summar!) and tastes just like the real thing. Break out your chopsticks, this stuff is delicious. 



Prep + Cook Time: About an hour, in all

Product Love:
Coconut Aminos Soy-Free Seasoning Sauce, an excellent gluten free, soy free alternative!
Nomato Ketchup, a sweet tomato-free ketchup alternative

Ingredients:

Chicken-

1 cup gluten free flour (6 parts rice flour, 2 parts potato starch, 1 part tapioca starch)
1 cup arrowroot powder (if you can have corn, you can use cornstarch!)
1 tsp baking power
1 tsp baking soda
1 tsp sugar
1 1/3 cups cold water
oil (for frying, we used canola)
2 lbs boneless chicken breasts, cut into chunks (about 3-4 dozen pieces)
seasoning salt

Sweet & Sour Sauce-

1/2 cup tomato-free ketchup
1/2 tsp gluten-free, soy-free soy sauce
1/3 cup white vinegar
3/4 cup water
1 1/4 cup white sugar
1/2 cup brown sugar
3 tbsp arrowroot powder (or cornstarch)
1/4 cup cold water

Stir Fry-

1 head of broccoli, chopped (if you like the stems, peel them and chop them too!)
1/2 onion, julienned 
1 green pepper, julienned
1 small can sliced water chestnuts
2 cups cooked brown rice (1 cup dry)
2 cloves garlic, minced
1 knuckle-sized piece of ginger, minced

Chef's Note: Brown rice takes about 45 minutes to cook, so you might want to start it first!

1. Make Your Chicken Batter
Combine flour mix, arrowroot, baking soda, baking powder, sugar and water. Whisk until smooth. Chef's Note: We used a rice-based flour mix because it's lighter and makes for a lighter batter. 

2. Fry Your Chicken
Heat oil in a pot (about two inches deep) for approximately five minutes. Drop in a pinch of flour–if it bubbles, it's hot enough! Dip your chicken pieces in the batter, then drop them into the oil and fry them until they're golden brown. Remove from the oil and put them onto a paper towel. Sprinkle with salt.

3. Start Your Sauce
In a saucepan, combine the ketchup, soy-free soy sauce, vinegar, water, white sugar and brown sugar. Bring to a boil, whisking constantly. Reduce heat to medium-low and simmer for two minutes, still stirring constantly. Chef's Note: Restaurant sweet and sour chicken is so sweet, and this sauce is no different! It was too much for us, though–next time, we'll probably cut the amount of white sugar in half. 

4. Thicken Your Sauce
In a small bowl, dissolve the arrowroot powder in 1/4 cup cold water until smooth, then add it to the simmering sauce. Continue to stir the sauce constantly until it is bubbly and thickened, about three minutes. Remove from heat. 

5. Sauté Your Veggies
Turn your wok on to medium high, add a little grapeseed oil (or canola oil, but not olive–you need a higher heat oil) and let it get hot. Once it's hot, turn down to medium heat. Throw in garlic, ginger, julienned onion and broccoli stems (julienned vegetables are cut into thin, more delicate strips; if you want a tutorial, here's a good one!) for a minute or two, then add the green pepper and broccoli crowns. Sauté them until they start to brown.

6. Combine Your Stir Fry
Throw in your water chestnuts, chicken and sauce and toss. Allow everything to get warm. Serve over rice and enjoy!




Yum. Okay, maybe this isn't the healthiest dinner, but it definitely tastes like awesome.

Enjoy!



See you soon,
Becky + Tanya

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