Saturday, December 10, 2016

Rebecca's Sweet & Sour Chicken

1 cup corn starch
1 cup rice flour
2 tablespoons of oil
2 lbs boneless, skinless chicken breast or thighs, cubed

2 quartered green bell peppers
1 onion, sliced
2 cloves garlic, minced
1 peeled, chopped carrot
Grated peel of 2 lemons and 2 oranges
Slices of one orange
1/3 cup cubed pineapple (optional)

Juice of 2 fresh squeezed oranges
Juice of 4 fresh squeezed lemons
1 tablespoon soy sauce (gluten free)
1 tablespoon teriyaki sauce (gluten free)
1 teaspoon sugar (white or brown)
1 tablespoon rice wine vinegar
1/4 teaspoon sesame or other oil
2 tablespoons tomato paste or ketchup
Dash salt
dash of black pepper
1 teaspoon garlic powder
1/2 teaspoon ground ginger
2 tablespoons cornstarch
Vegetable or peanut oil, for frying

Steamed Jasmine Rice


Combine the chicken ingredients together in one bowl. All the sauce mixture in another.
Start the rice: Combine 4 cups water and two cups of rice in a large pot. Cover tightly and cook on high until water boils, then turn to very lowest heat. Allow to steam and do not remove the lid until 15 minutes have elapsed.
Heat 2 cups oil in a deep frying pan. Add cubed chicken one piece at a time until pan has one layer of chicken. Brown chicken on all sides. Set aside. Drain all but 1/2 cup of the oil. Add in the vegetables/fruit. Saute until lightly caramelized.  Add in the chicken and stir. Add in the sauce, stirring consistently until everything is coated. Serve.

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