Discover a delicious gluten-free sweet and sour chicken recipe with Siobhan Muir, perfect for a quick and tasty meal. Easy to follow!
Deliciously Healthy Twist on a Classic Dish
If you’re craving Sweet & Sour Chicken but need a gluten-free option, this recipe offers a delicious alternative that avoids traditional breading. The main ingredients include 2 lbs of boneless, skinless chicken thighs, which are cut into bite-sized chunks and coated with a mixture of gluten-free flour, cornstarch, and ground black pepper. The chicken is then sautéed in sesame oil, along with garlic, carrots, bell peppers, and scallions, creating a colorful and flavorful dish that can be enjoyed over rice.
The sweet and tangy sauce is made with gluten-free soy sauce, cornstarch, rice vinegar, tomato ketchup, sugar, and lukewarm water. To prepare the sauce, these ingredients are whisked together and cooked until thickened, adding a perfect finishing touch to the chicken and vegetables. This recipe not only satisfies your cravings for a classic dish but also ensures that it can be enjoyed without the discomfort of gluten.
Deliciously Tangy: A Gluten-Free Twist on a Classic Favorite!
Hey y’all. Welcome back to Cooking with Siobhan. I’m Siobhan Mir and this is Mr. SM. And today we are going to make gluten-free sweet and sour chicken. Now, this is a recipe that comes out of gluten-free on a shoestring by Nicole Hun, so I say it right. Um, we’re going to modify the recipe a little bit because the way she’s showing the.
Pictures here, it looks like orange chicken and we’re making sweet and sour chicken. And the way we’ve had sweet and sour chicken, there’s always a little bit of breading. So, we’re going to bread the chicken first. And we’re not going to do it very much. You’re not going to need very much, but I will tell you what you need to put together so.
That you can do it the way we do it, or you can always find her original recipe um on gluten-free on a shoestring.com, I believe. So, here’s how we’re going to do this. What you’re going to need is 2 lbs of boneless, skinless chicken. It can be thighs, it could be breast, it could be whatever. But you need 2 lbs of boneless, skinless.
Chicken. Then you need about a/4 cup of gluten-free flour. Just a small 1/4 cup of gluten-free flour. And you’re going to put it in just a a container that you’re going to toss the chicken in. Okay. To that, you are going to add two tablespoons of cornstarch. This helps it not only thicken but stick to the to the chicken. And it’ll make.
Sense, I promise. Eventually, what you’re going to need also is, this is part of the ingredients. Um, 1/4 of a teaspoon freshly ground black pepper. It doesn’t have to be exactly 1/4 of a teaspoon. Do as much as your heart desires. Like that. He’s mixing up. This will be the breading that we’re going to put on the chicken. While he’s doing.
That, I’m going to tell you a few of the other things you’re going to need. You’re going to need 3 tablespoons of toasted sesame oil or a neutral cooking oil because you’re going, this is what you’re going to cook it in on the stove. You’ll need enough garlic to be about five cloves crushed and peeled. Two carrots. They’re in here. Cut into.
Um half inch chunks and about 2 in long. Um, two sweet bell peppers of any color cut into 1 and 1/2 in chunks. You can see those here. Four scallions chopped into little bits. And then the the one recipe of the sweet and sour sauce, which we will show you eventually. But what he’s basically doing is just taking the chicken, tossing them in the the.
Breading, and coating everything. Now, if he runs out of um flour and pepper and stuff like that, don’t worry. You just repeat it again. You’ll put in 1/4 cup of flour with two tablespoons of cornstarch and just repeat it. So, if you don’t worry if you It doesn’t coat everything, although it looks like it’s going to. It’s looking pretty good.
Yeah. I mean, we did start with about three cups or three lbs of of chicken meat. So, yeah. Yeah. So, we put in a little extra, but you know, 2 to three lbs, whatever you want to do, and whatever kind of chicken you like. What’s the next step there? Okay, it says in a large non-stick skillet over mediumigh heat, heat the Oh, the sesame.
Oil. Heat your oil, which they did say 3 tablespoons. Again, do what feels right with the amount of meat you have. You don’t want it to burn, but on the other hand, you don’t want it to be so oily that it doesn’t cook very well. And add the chicken to the pan. and then cook in two batches if necessary uh for 5 to 7 minutes. So that’s what we’ll be doing.
Is cooking the the meat for 5 to 7 minutes. And we have already started some rice to go with the dish. So that’s already starting to slowly but surely simmer. So we’ll have that with it. Um and just making rice. How we’ve done it in the past is a little bit of oil in a pan. Um, in this case, we used three uh one and a half cups of rice. So, stirred.
The rice around with a little bit of oil, put in double the amount of water. So, three cups of water to 1 and 1/2 cups of rice. And we just let it to a slow simmer. And that’s it. So, I’m waiting for the pan to get nice and hot. And I’m going to start throwing in the good stuff. And the original recipe called for regular garlic cloves. Uh, we.
Ran out of garlic cloves this morning, so we’re going to use granulated garlic. And so we’re going to estimate out about how much it is um and go from there. And like Siobhan said, when it comes to the oil, go with what you might need to be comfortable with. At the end, you’re going to end up having um a sauce. So if you have a little.
Excess, you have a little excess. You would if you had garlic cloves or or minced garlic, you would sauté it now in the oil so it gets fragrant and spreads the the flavor around. Because we’re doing um granulated garlic, I’m going to suggest he add puts the chicken in, then adds the garlic on top of that and mix it.
together. Oh, but the sesame oil smells wonderful. Yes, it does. It just makes me happy. And I’m just scattering the meat around so that it doesn’t create too much of a splash. I’m going to take this garlic now. Yep. Be sure to have a bowl set aside for.
When you’re done cooking cuz you’re going to put the cooked chicken in here, but you’re going to leave some of the sauce and oil in in the pan to continue. So, this is about 6 tablespoon or 5 to 6 tablespoon of oil right now. But with this amount of chicken, it makes sense. They want you to cook this till it’s.
Lightly browned and cooked through. So, you don’t want any pink left on your on your chicken bits. And you want it to be slightly brown. And just constantly keep stirring so it doesn’t stick to the pan. So, we are done with making the chicken. Um, we’re going to start making the.
Sauce real quick and then come back to putting together the the last of it. To make the sauce, in a medium bowl, whisk together two tablespoon of gluten-free soy sauce, or we use the Braggs. This only has cornstarch in it, so don’t worry. you’re going to add cornstarch to the dish. So, if I.
Add that together, it won’t matter. Um, you’ll need a tablespoon of corn starch. Tablespoon of corn starch. 1/3 of a cup of rice vinegar. This is This is the old one. This is the new one. They’re basically the.
Same there. 1/3 of a cup of rice here. 1/4 of a cup of gluten-free tomato ketchup. Again, look very carefully. We tend to use um Hunts 100% natural because it doesn’t have any corn syrup in it. And since we are not very good with corn syrup, we prefer this. Now, if you don’t.
Happen to have a/4 of a cup lying around, four tablespoons is a/4 of a cup of anything. All right. 1/4 of a cup of granulated sugar and 3/4 of a cup of lukewarm water.
Pour m mixture into a medium saucepan and cook over mediumigh heat whisking frequently until it has thickened and reduced by half. So this will be a lot of stirring for a little while. So, what we’ve discovered is that it takes about well, we’ve been doing this.
For about 10 12 minutes. Yeah. 10 to 15 minutes. Right. And so, it’s probably wise to do this first before you cook the chicken. Um because even if this is cool, by the time that you use it in your pan, you’ll be heating it back up again. So, it’s no big deal. But it takes a long enough time that you’re going to want to do the sauce before you.
Do the other food cuz you will combine it all together. And the one recommendation I would make versus how the recipe calls for occasionally stirring, I would stir throughout because one of the things about having a bit of the sugar in in this and probably the cornstarch is it has the tendency to burn to the bottom of the pan. David.
Said frequently. Well, but but I would do it constantly. I would not I would I would stir the whole time. All right, it’s ready. It’s ready. So, we’re going to put this to the side. Going to turn the heat down just a little bit. We’re going to get started on the veggies and so on. And that’ll thicken some more while it cools. So,.
Now that we’re leaving the liquid in as possible, add the carrots and peppers to the pan and cook over mediumigh heat in the liquid until softened. This is where also I would add the two tablespoons of soy sauce in this recipe because it’ll help flavor. Unless you want to wait until after the chicken gets back in. No, no, no. Let’s do it with with the.
Vegetables. Okay. Because then um we’ll have it start. We might want to add a little water to it so that we can steam the veggies. Sure. So, I’m going to get some water. Okay. So, you’re going to need two tablespoons of gluten-free soy sauce. There you go. Let that steam for 4 to 5 minutes.
This is a great way to um you don’t have to toss it. This is a great way to just soften vegetables. You let it let the heat and the water do the do the work. Oh yeah, I can smell it too. So, when you start seeing that the peppers are starting to get a little translucent, take the lid off and let.
The water steam off and so forth. So, now what you need to do is reduce the heat because you don’t want this to be foaming. Reduce the heat down to medium and re all the chicken back in. And we’re doing it this way just to heat up the chicken again so that we can add the scallions and the sauce and do the.
Final little simmer so it comes together. But the chicken’s been sitting out for a little while in this instance. So kind of Yeah. Give it about 2 minutes. All right, dude. How many bowls did we use? You say I use a lot of bowls for my dishes. This is not fair. You got to.
Comment about your use of bowls today. All right. Okay. So, there’s where you add the and then you cook on low. You don’t want to burn the sauce. Let’s put the sauce on. And add the sauce. Add the homemade sweet and sour sauce.
On low heat. Cook over low heat for 2 to 3 minutes until the ingredients are well combined and the sauce is heated through. Serve immediately over a brace. Tada! Look! Sweet and sour chicken made homemade gluten-free, no less. Wow, that looks wonderful. Well, this is your dish, so.
Try it. It’s hot, too. It’s very hot. Oh, that’s good. That is nice. That is nice. That is nice. Yeah, that looks beautiful. About the only thing I would do different is put bigger chunks of uh onion in it.
I think I would add a little more sugar. Yep. To the sauce. But other than that, I think it’s really good. Mhm. All right. So, there you have it. Gluten-free sweet and sour chicken homemade with a little bit of extra breading from Mr. SM. So, thank you for joining us. Definitely ring the bell to find out when you have new videos. Um,.
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