Monday, February 25, 2013

Szechuan Chicken


We love Szechuan  tyle food. You can really take a base recipe for the sauce and add anything you would like. Shrimp, Fish, Beef, Veggies... it all goes well with it. If I present any of these to my family they are gone in a flash.  It is also really easy to make. Enjoy!

Gluten-Free Szechuan Style Chicken
4 teaspoons gluten-free soy sauce -or- braggs amino acids, divided
2 teaspoons rice wine
2 teaspoons corn starch, divided
1 1/2 teaspoons sesame oil, divided
2 Boneless Chicken Breasts cut into bite size pieces
1 tablespoon balsamic vinegar
2 tablespoons chicken broth
1 teaspoon sugar -or- stevia
3 tablespoons canola oil
10 dried red chilies
1 tablespoon garlic, grated
1 tablespoon ginger, grated
4 green onions, sliced

Mix the 2 teaspoons gf soy sauce -or- braggs, rice wine, corn starch, and 1/2 tsp sesame oil and marinate the chicken in it for 20 minutes or more.

Add 2 teaspoons gf soy sauce -or- braggs , balsamic, broth, sugar and corn starch and set aside.
Heat one tablespoon of the canola oil in a pan over medium-high heat, add the marinated chicken and saute until just about cooked to your liking and set aside.
Heat the remaining canola oil in a pan over medium-high heat, add the chilies and saute until fragrant, about a minute.
Add the garlic and ginger and saute until fragrant, about a minute.
Add the sauce mixture, bring to a boil, add the Chicken, and green onions, remove from heat and stir in the remaining sesame oil.
Serve!

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