Making Gluten-Free Sweet & Sour Chicken with Siobhan Muir скачать в хорошем качестве

Making Gluten-Free Sweet & Sour Chicken with Siobhan Muir

Have you ever wanted Sweet & Sour Chicken, but you can't eat the breading at the restaurants? This is a great recipe to fill your craving and yet won't make your life miserable with glutenous breading. We've modified this a little, but you can find the original recipe at glutenfreeonashoestring.com INGREDIENTS 2 lbs boneless, skinless chicken (we used thighs) cut into bite-sized chunks 1/4 cup gluten-free flour 2 Tbsp cornstarch 1/4 tsp ground black pepper 3 Tbsp sesame oil or neutral cooking oil 5 garlic cloves, crushed and peeled or 2 tsp of granulated garlic 2 carrots, peeled and cut into 1 1/2 inch (4 cm) chunks 2 sweet bell peppers (any color) seeded and cut into bite sized chunks 4 scallions, trimmed and chopped 2 Tbsp gluten-free soy sauce or tamari or Braggs Liquid Aminos DIRECTIONS Combine flour, cornstarch, and pepper in a container, and whisk gently to combine. Toss the chicken in the breading mixture until all the pieces of chicken are coated. Set aside. In a large nonstick skillet over medium-high heat, heat the oil and simmer the crushed garlic for 2 to 3 minutes until fragrant and starting to soften if using cloves. If using granulated garlic, add on top of the chicken. Add the chicken to the pan, and cook, for 5 to 7 minutes, constantly stirring to keep from sticking to the pan. Depending on the size of the skillet, cook in two batches until it's lightly browned and cooked through, adding oil if necessary. Remove chicken from pan, leaving behind as much liquid (sauce) as possible, and set it aside. Add the carrots and peppers, 1/4 cup of water, and 2 Tbsp of soy sauce, cover and let it steam for 4 to 5 minutes. Once the vegetables have softened (check the carrots), let the water burn off, and reduce the heat to medium. Add the chicken back to the pan and stir to reheat with the vegetables. Cover and let reheat about 2 minutes. Sprinkle with the chopped scallions and add the sweet & sour sauce. Stir to coat everything. Cook over low heat for 2 to 3 minutes until the sauce is heated through. Serve immediately over cooked rice. SWEET & SOUR SAUCE 2 Tbsp gluten-free soy sauce or tamari or Braggs Liquid Aminos 1 Tbsp cornstarch 1/3 cup rice vinegar 1/4 cup gluten-free tomato ketchup 1/3 cup sugar 3/4 cup lukewarm water SAUCE DIRECTIONS In a medium bowl, whisk together the soy sauce, cornstarch, vinegar, ketchup, and sugar until well combined. Add the water and whisk again. Pour mixture into a medium saucepan and cook over medium-high heat, whisking constantly until it has thickened and is reduced by half, about 12 minutes.