Wednesday 18 September 2013

GF Sweet and Sour Chicken

You guys, this stuff is so good. It's so easy, so delicious, so healthy(ish)... it just makes me want to cry. Not with sadness, but with joy. Like the way my little sister Cookie cries whenever she hears this song.

Seriously, the other day I walked in on her while she was listening to it, and she was just standing there with a few tears trembling in her eyes.

"Cookie, why are you crying at this perfectly cheerful song?" I asked.

"I just like it."


Anyways, that's how I feel about this chicken. I just like it.

I feel sort of guilty because I actually posted sweet and sour chicken before on Yammie's Noshery and now I'm even posting it there again. You just can't get enough of it though. Once you try it, you'll understand.
Sweet and Sour Chicken
4 boneless, skinless chicken breasts
Salt and pepper
1 1/2 cups rice flour or corn starch
Oil for frying (Maybe about 1/4 cup)

1 cup sugar
1/2 cup ketchup
3/4 cup rice vinegar (you can also use cider vinegar)
2 tablespoons gluten free soy sauce
1 tablespoon garlic powder

About 6 cups of vegetables (I used a bag of frozen Asian stir-fry vegetables)

Cut the chicken into bite sized pieces. Season with salt and pepper. Toss in the flour. Fry in a little oil until the center reaches 165ºF. Mix the sugar, ketchup vinegar, soy sauce, and garlic powder together in a saucepan and simmer for about 10 minutes. As soon as the chicken is done, throw it in a bowl and use the pan you were using to saute the veggies with a little oil. Mix the chicken and veggies together and coat with sauce. Serve over rice.

*You can use any that you like. You can even just steam a bag of already mixed vegetables if you're feeling lazy. That's what I did. Fresh broccoli, snap peas, water chestnuts, carrot sticks, bell peppers, onions, etc. work well.

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