AuthorE. Gluten
DifficultyIntermediate
TweetSave
Yields1 Serving
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
 1 lb boneless chicken breasts
 1 tbsp gluten free soy sauce
 ¼ tsp baking powder
 ½ cup cold water
  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.

Ingredients

 1 lb boneless chicken breasts
 1 tbsp gluten free soy sauce
 ¼ tsp baking powder
 ½ cup cold water
  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

Directions

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.

Gluten Free Breaded Sweet and Sour Chicken