Sesame Chicken {Gluten Free}

OK, so, I recently discovered I should be eating Gluten Free (GF) because of Celiac like symptoms I've had the last few years. After having pizza one night I googled why I was so bloated from it. A light went off, and I decided I will not eat gluten anymore. It's been nearly 2 weeks and I have not felt better in ages and all I know is it's working for me. Thank goodness for today's resources there are many recipes and sites for gluten free information (I like celiac.com for info). Wow, having to revamp your eating and recipes is not as easy as you think, cleaning out my pantry was an eye opener to how many things gluten is in. Only I have decided to go GF, so the kids and Mr. are not, but they eat GF dinners I prepare. I guess now they'll know they are. haha. I have tried a few recipes already and plan to blog about them so others can find them and know they are just as good as gluten recipes. One thing I was afraid to give up was Asian cooking, my soy sauce, noodles, etc...but nope! you can safely use GF Tamari sauce, eat rice noodles and even make GF wrappers. This is GF Sesame Chicken over rice. It was delish. If you're not GF, you can surely use regular soy sauce.

Sesame Chicken {Gluten Free}
slightly adapted from Gluten Free Mommy

1 1/2 lbs of chicken breast, cut into bite size pieces

1/4 cup plus 1 Tablespoon of San-J’s Wheat-Free Tamari Sauce

2 1/2 Tablespoons of rice vinegar plus 1 teaspoon

1 cup gluten-free chicken broth

1/2 cup sugar
1/4 cup cornstarch plus 2 teaspoons
2 egg whites, lightly beaten

1/2 cup canola oil

1 teaspoon garlic, minced
Red Pepper flakes
3 TBL sesame seeds
4-6 green onions, chopped
4 C cooked jasmine rice

In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, 2 1/2 Tbl vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of tamari, and 1 teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.

In your wok (or large skillet), heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil ( leave just a few tablespoons in the wok).

Reduce the heat to med. Cook the garlic and pepper flakes for about a minute. Then add tamari sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir remaining two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.

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enjoy,