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Gluten Free Sweet And Sour Chicken

Sticky Gluten Free Sweet and Sour Chicken Recipe

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 3 tbsp cornstarch, plus 1 tbsp for sauce
  • 1/2 tsp kosher salt
  • 2 tbsp vegetable oil
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 cup pineapple chunks
  • 1/4 cup pineapple juice
  • 3 tbsp rice vinegar
  • 3 tbsp gluten free tamari
  • 2 tbsp ketchup
  • 3 tbsp brown sugar
  • Sliced green onions and sesame seeds, for serving

Method
 

  1. Toss chicken with 3 tbsp cornstarch and salt until coated.
  2. Heat oil in a large skillet over medium-high. Sear chicken in a single layer for about 4 minutes per side until golden and cooked through. Transfer to a plate.
  3. Add peppers and pineapple to the pan and sauté for 2 minutes. Remove and set aside with the chicken.
  4. Mix 1 tbsp cornstarch with 2 tbsp cold water. In the same skillet, combine pineapple juice, vinegar, tamari, ketchup, and brown sugar. Bring to a simmer, then whisk in the slurry. Cook 1 minute until thickened.
  5. Return chicken and vegetables to the pan, toss to coat, and serve over rice with scallions and sesame seeds.

Notes

If you like extra sauce, double the sauce ingredients and add a little more cornstarch slurry to get the same clingy texture. Fresh or canned pineapple works; just drain it well before adding so the sauce does not thin out.