GLUTEN-FREE SWEET AND SOUR CHICKEN #dinner #glutenfree #chicken #yummy #soup
Missing take-out Chinese nourishment since you are without gluten? Make your very own without gluten Sweet and Sour Chicken at home with this family-accommodating formula!
On the off chance that you've been following this blog, you realize that while a few plans are fresh out of the box new manifestations, most of the plans I post are ones I've been making for my family for quite a long time.
This sans gluten prepared chicken is one of my outright most loved suppers! I so miss having the option to go to a decent Chinese café and request Sweet and Sour Chicken, Broccoli Beef, or Lo Mein-my preferred Chinese menu things. Along these lines, presently I make them all at home!
I adore this sans gluten prepared chicken formula so much that I indulge each time I make it! You'd think I'd learn. It is extremely uncommon for me to eat any feast to the point of being awkwardly stuffed, yet this is the one that I do. In the event that I had my very own culinary specialist, I'd have him make this for me consistently.
SINGAPORE NOODLES WITH CRISPY TOFU #dinner #healthylunch #breakfast #food #easy
- 1 1/2 lbs. boneless skinless chicken tenders (or chicken breasts)
- 2/3 cup cornstarch
- 1/4 tsp. pepper
- 1/2 tsp. garlic salt
- 1/4 cup oil (your choice)
- 1 can (20 oz.) pineapple chunks, drained
SAUCE:
- 3/4 cup sugar
- 1/4 cup ketchup
- 1/2 cup apple cider vinegar (use slightly less if using fresh, strong cider)
- 1 Tbsp. gluten-free soy sauce (I use San-J gf Tamari)
- 1 tsp. garlic salt
INSTRUCTIONS
- Using kitchen shears, trim off any excess skin, then cut the chicken breasts or tenders into chunks. I cut mine in chunks that are around 1.5" to 2" in size.
- Set a gallon sized Ziploc bag in a bowl and fold over the top to hold in place. Add cornstarch, pepper and garlic salt. Seal and shake bag to mix together.
- Place the bag back in the bowl and fold over the top to hold in place again. Add the chicken chunks. Seal and shake the bag to mix together.
- In a large, non-stick skillet, add the oil. Once the oil is hot, add half of the chicken pieces and cook just until brown, but not cooked through, flipping pieces to brown two sides.
- Remove chicken from pan and place into a 9x13 baking dish. I use a 9x13 glass Pyrex that I line with aluminum foil for easy clean-up.
- Repeat with rest of chicken.
- Add one can of pineapple chunks (be sure to drain first) to the chicken in the pan. Set pan of chicken aside while you make the sauce.