Recipe: Gluten Free Chinese Sesame Chicken with Rice
2 lbs of chicken
1/4 cup plus 1 tablespoon of gluten free soy sauce (I used LaChoy)
2 tablespoons plus 1 teaspoon of cider vinegar
1 cup gluten free chicken broth
1/2 cup sugar
1/4 cup plus 2 to 4 teaspoons of cornstarch
2 egg whites, lightly beaten
¼ cup olive oil
1 teaspoon garlic (chopped or minced)
Dash of cayenne pepper
1/3 cup sesame seeds
In a medium bowl, combine:
- 1/2 cup sugar
- 1/4 cup of gluten free soy sauce
- 2 tablespoons of cider vinegar
- 1 cup gluten free chicken broth
In a separate bowl, combine:
- 2 lbs of chicken (cut into bite sized pieces)
- 1 tablespoon of gluten free soy sauce
- 1 teaspoon of cider vinegar
Marinate chicken for at least 30 minutes. After at least 30 minutes, add egg whites and cornstarch and stir until well-blended. I added cornstarch slowly and used about 3 teaspoons.
Using a wok or large skillet, coat the pan with olive oil. Cook chicken until golden on both sides. Remove chicken from wok.
Reduce the heat to medium. Cook the garlic for about 1 minute. Add soy sauce mixture. Increase heat and cook sauce for about 8 minutes. Wisk 2 to 4 teaspoonfuls of cornstarch into the sauce to thicken. Add the chicken, a dash of cayenne pepper, and sesame seeds. Serve over jasmine rice.