Gluten and Wheat Free Sweet and Sour Chicken

  We've been on an asian kick lately. Orange chicken, General Tso's, and now sweet and sour chicken. This was easy and tasty. I think I might make the sauce on it's own sometime for 'nuggets' as well. Thanks to the Lemon Ginger Girl blog for the recipe!

GF Sweet and Sour Chicken

1 lb boneless skinless chicken thighs, cut into 1 inch pieces
4 Tbl olive oil
1/2 cup brown rice flour
1/2 cup sweet rice flour (can be substituted with corn starch)
1 tsp ground ginger
1/4 tsp pepper
2 tsp garlic powder
1/4 tsp sea salt
1 tsp onion powder

sauce:
1/2 cup sugar
2 1/2 Tbl cornstarch
3 tsp white wine vinegar
1 cup water
2 Tbl gluten free soy sauce
3 Tbl ketchup

Combine dry ingredients in a large bowl. Add in chicken and toss to evenly coat the chicken, making sure to get in all the nooks and crannies! In a large skillet, heat oil over medium heat and fry the chicken , about 3-5 minutes on each side until golden brown and crispy. Drain on brown paper bag or paper towel. Set aside.

In a large sauce pan, whisk all sauce ingredients together. It will be thin and brownish/red. Heat to boiling stirring constantly. Continue stirring, after about 5-10 minutes, it will turn transparent and a pretty red color (trust me!). Remove from heat. Add chicken and stir to coat all pieces in the sauce. Serve with brown rice or my version of 'eggless gluten free fried rice', which is

cooked brown rice
cooked frozen mixed veggies (peas/corn/green bean/carrot mix)
4 Tbl GF soy sauce
2 Tbl olive oil
heated in a large skillet until some of the rice gets a nice crispy fried-ness to it. I'm going to try replacing the egg with tofu eventually but haven't gotten around to it yet. I will probably post a more formal recipe when I do!

Dairy and Gluten Free Orange Chicken

  Ok ok ok, first of all I actually used turkey breast, but "Orange Turkey" is probably not going to get anyone excited. These are not as crunchy as Panda Express' but they taste very similar and were relatively easy. It did make quite a few dishes to clean up though, but well worth it!

Dairy and Gluten Free Orange Chicken

Marinade:
1 1/4 cup chicken broth
1/4 cup sesame oil
1 1/4 cup orange juice
zest of one orange
1/3 cup rice vinegar
1/3 cup GF soy sauce
2/3 cup sugar
4 cloves garlic, minced
1 1/2 tsp ginger, grated
1/2 tsp cayenne pepper

Everything else:
1 1/2 lb boneless skinless turkey breast
2 Tbl cornstarch
1/4 cup cold water
Egg replacer for 2 egg whites (directions on packge)
2 cups cornstarch
1 tsp salt
1/2 tsp cayenne pepper
1 1/2 cups olive oil

Optional: Sesame seeds and chopped scallions (for garnish), 3 cups cooked brown rice.

 Add all of the marinade ingredients to a medium saucepan and stir with a whisk until blended. Transfer 1 1/2 cups of the marinade to a large ziploc bag and add the turkey to the bag. Marinate the turkey in the refrigerator for about an hour.

 In a shallow bowl whisk the egg replacer until foamy. In a second shallow bowl combine 2 cups cornstarch, salt, and cayenne seasoning. Take the turkey out of the refrigerator and discard the marinade. (I cut the turkey up into 1 inch peices a this point but you could leave them whole) Dredge in the egg replacer and then the cornstarch and set aside on a plate.

 
  Meanwhile, heat up the rest of the unused marinade (which should be still in the saucepan) on the stove and bring to a simmer. This will become the sauce. Blend 2 Tbl cornstarch and cold water together and add to the sauce. Simmer for at least one full minute until the starch dissolves and becomes clear. Then remove from heat.

 Heat oil in a large skillet. Fry the turkey about 3 minutes and then flip over and fry about 3 minutes more. You may need to work in batches depending on the size of your skillet, as you don't want the turkey pieces to touch each other (they will stick together). Once cooked, blot on a paper towel.

 Serve with brown rice and drizzle sweet orange sauce on top.

Serves 4

I forgot to take a picture, dang it! It was beautiful though, I promise. However, my stove top afterward was not so pretty. :/

Wheat/Gluten and Egg Free General Tso's Chicken

  Traditionally dipped in an egg and wheat flour batter before frying, General Tso's is super tasty but off limits to us. UNTIL NOW! I came up with this last night and it was pretty spot on if I may say so myself, even without the breading! Go me! ;)

Allergy Free General Tso's Chicken

1 lb boneless skinless chicken thighs, cut into 1 inch pieces
4 Tbl cornstarch, divided
2 Tbl minced garlic
1 tsp grated ginger
3 Tbl light brown sugar
2 Tbl gluten free soy sauce
1/2 tsp red pepper flakes
1 1/2 tsp EnerG egg replacer + 3 Tbl water, mixed
1/2 tsp salt and 1/4 tsp pepper
2 Tbl olive oil
serve with
2 cups cooked brown rice
2 cups steamed broccoli

In a small bowl, stir together 1 Tbl cornstarch and 1/2 cup cold water till smooth. Add garlic, ginger, sugar, soy sauce, and red pepper flakes. Stir well and set aside.

In another bowl, whisk egg replacer mixture, 3 Tbl cornstarch, salt and pepper together. Add chicken and stir to make sure chicken is totally covered.

Heat 1 Tbl oil in a large non stick skillet (non stick being key... I used a regular one and it was a BIG mistake) over medium-high heat. Lift half the chicken from the mixture and add to skillet. Cook turning occasionally, until golden brown, 6 to 8 minutes. Transfer to a plate and repeat with remaining oil and chicken. Set aside.

Using the same skillet, lower heat and add the garlic mixture. Cook, stirring constantly, until sauce has thickened, about 3 to 5 minutes. Return chicken to skillet and stir well, heating chicken through. Serve over brown rice with a big plate of steamed broccoli.

Serves 4