Gluten Free Dairy Free Restaurant Style Sesame Chicken

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You can just forget about ordering in Chinese food when you're on a gluten free casein free diet! My family really likes this recipe and I hope it satisfies your take-out cravings. I think it's very close if not just as good as take-out.

Note-you can also use white wine vinegar instead of rice vinegar if desired.

Cooked Jasmine Rice

2 lbs. boneless, skinless chicken cut into bite-size pieces

1/4-1/2 C. Canola Oil

1/4 C sesame seeds

1/4 C chopped green onions

2 egg whites

2 tbsp. cornstarch

Marinade

2 1/2 Tbsp. gluten free Tamari Sauce (Very tasty and worth the money. If using gluten free soy sauce, use just a little bit less)

1 tsp. rice vinegar

Sauce

2 cloves minced garlic

pinch (or more if you like it spicy) red pepper flakes

1/8 C rice vinegar

1 C gluten free chicken broth (I like Swanson)

1/2 C water

1/2 C sugar or agave nectar

1/4 C Tamari Sauce

pinch red pepper flakes or 1 tsp. chili paste or a few red pepper pods

1/4 C cornstarch with about 1/8 C cold water mixed together

1. Marinade the chicken in the refrigerator for at least 20 min.

2. While that's marinading, start the rice.

3. For the sauce, cook the garlic and red pepper flakes over medium heat until fragrant-1 or 2 minutes. Then, add the rice vinegar, chicken broth, water, sugar, and tamari sauce.

4. Bring to boil and add the cornstarch mixture and stir til thick and bubbly which may take 5 to 10 minutes, stirring constantly. Set aside. (If it's having trouble thickening you can add more cornstarch mixed with cold water)

5. Add the 2 egg whites and cornstarch to the marinated chicken, then fry the chicken in a single layer in the oil. Scoop out the chicken with a slotted spoon and dispose of any remaining oil once all the chicken is cooked.

6. Add the chicken back to the pan along with the sauce and heat through, if needed. Add the sesame seeds and garnish with green onions.

7.Serve over Jasmine rice.

8.Devour!