1 lb boneless chicken breasts
1 tbsp gluten free soy sauce
¼ tsp baking powder
½ cup cold water
⅛ tsp baking powder
¼ tsp salt
¼ tsp sugar
4 cups vegetable oil (for frying)
4 cups cooked rice
Sauce
2 tbsp cooking oil
1 clove garlic (minced)
½ green pepper (sliced)
1 carrot (julienned)
½ cup chicken broth
1 tbsp vinegar
¼ cup sugar
2 tbsp ketchup
1 tbsp soy sauce
2 tbsp cornstarch
3 tbsp water
1
Cut meat into 1/2-inch chunks. Saute with 1 tablespoon of soy sauce. When cooked through, remove from heat and set aside.
2
In a medium bowl, combine Eating Gluten Free All-Purpose Flour, baking soda, baking powder, salt, sugar, and water to make batter. Set aside.
3
In a medium saucepan, saute garlic, pepper and carrot in 2 tablespoons of hot oil for 2 minutes.
4
Turn off heat and remove vegetables to a bowl.
5
Using the same pan you cooked the vegetables in, combine vinegar, sugar, ketchup, soy sauce, and broth.
6
Bring to a boil, stirring continually.
7
In a small cup, mix 2 tablespoons of cornstarch and 3 tablespoons of water together.
8
Add to boiling sauce, stirring vigorously. Cook until clear.
9
Remove from heat and add vegetables.
CategoryLunch & Dinner
Ingredients
1 lb boneless chicken breasts
1 tbsp gluten free soy sauce
¼ tsp baking powder
½ cup cold water
⅛ tsp baking powder
¼ tsp salt
¼ tsp sugar
4 cups vegetable oil (for frying)
4 cups cooked rice
Sauce
2 tbsp cooking oil
1 clove garlic (minced)
½ green pepper (sliced)
1 carrot (julienned)
½ cup chicken broth
1 tbsp vinegar
¼ cup sugar
2 tbsp ketchup
1 tbsp soy sauce
2 tbsp cornstarch
3 tbsp water
