Saturday, October 29, 2011

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 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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Patricia @ ButterYum said...

Absolutely fabulous photo. I can't wait to give your recipe a try. Thanks for posting it!


Unknown said...

I have heard their gluten-free breads are very good. They do mail order, and make pizza crust!

Andrea @ Keepin it Thrifty said...

i just found your blog---read the link below --its a link to my blog I think it will make you smile! :)
ps love your blog!
XOXO Andrea

Christine knapkins_com said...

Hi Rachelle, Your Sesame Chicken recipe has been selected to be featured in a Recipe Guessing Game. Please share the following link with your friends and fans. To play, go here: Congrats again!! :)

Beverly said...

Ohmygoodness I am so glad that I found someone that is like me and is in the same boat that I am. I am really looking forward to reading what all you do and cook. Thanks so much! Beverly

Jessica said...

I just found your blog and I am so excited to try this! I have been gluten free for a year now, and Chinese food is what I miss the most. I refuse to live without Silvana Nardone's Cooking for Isaiah cook book, if you haven't already- you should check it out. I also have some gluten free recipes on my blog. If you're interested in those, along with crafts/ sewing come follow my blog!

Lori at The Nova Studio said...

Hi Rachelle, A friend sent me a link to this recipe since I now have to be gluten free, and the recipe looks delicious! I did want to mention that in the paragraphs below the recipe, in the instructions, you refer twice to "soy sauce or soy sauce mixture." I'm guessing that's a mistake, so wanted to make sure you noticed. :)

Sas said...

Thank you so much for posting this great recipe! I was nursing my boyfriend's broken heart after the Superbowl on Sunday, and this hit the spot! He loved it!

Kristine said...

This chicken was amazing. My boyfriend and I just made it tonight! Thanks for sharing!! :)

Andy said...

I skipped the gluten free stuff and used soy sauce and flour instead of tamari and corn starch (may have thought it said corn syrup when I was writing down what to get at the store lol) Anyway it was very good thank you so much!

Anonymous said...

would i be able to replace the eggs with anything? my daughter is allergic to egg!

Rachelle S said...

*Anonymous, thank you for your question. I would assume that the egg whites just help the chicken become crispier once fried. You could probably just leave them out, since the cornstartch will help crisp them up also. =)

mamabonita said...

I actually accidentally forgot the egg whites on the first two batches and they were fine! :)

mamabonita said...

Wow! First words out of my picky daughter's mouth: "Shut the front door! This is so good!" The rest of the family agrees! Yum! Will be on the menu again and again! Thank you for sharing! :)

Kiera said...

I am making this again today! It is delicious! Also didnt have all the ingredients to make it yesterday so the chicken got to marinade over night, mmmmm. Thanks!

Lisa H. @ The Everyday Celiac said...

I made this tonight, and it was SO delicious--fortunately. I started dinner later than normal, so everyone was VERY hungry by the time the chicken. It was more than worth the wait!

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