A gluten-free dinner from Elisabeth Hasselbeck. "This version of Chinese sweet and sour chicken is so good, you may never order out again. Add fried rice and chopsticks, and you are good to go!"
1/4 cup gluten-free chicken broth
3 tbsp gluten-free soy sauce
2 tbsp gluten-free ketchup
1 tbsp gluten-free rice vinegar
1 tbsp cornstarch
1 tbsp gluten-free light brown sugar
2 tbsp canola oil
2 lb. boneless, skinless chicken breasts, cut into 1-1/2" chunks
2 bell peppers (green, red, yellow, or a combination), cut into 1" pieces
1/2 sweet white onion, such as Vidalia or Walla Walla, diced
2 large carrots, thinly sliced
2 garlic cloves, thinly sliced
1 cup diced fresh pineapple; or 1 cup canned diced pineapple in natural juice, drained
8 scallions, cut into 1" pieces, using both white and green parts
2 cups cooked gluten-free short-grain brown rice, for serving
Step 1: Place the chicken broth, soy sauce, ketchup, rice vinegar, cornstarch and brown sugar in a small bowl. Whisk until well combined. Set aside.
Step 2: Heat a large skillet over high heat. Add 1 tbsp of the canola oil and the chicken. Cook the chicken, turning the pieces once or twice, until they are browned on the outside, 2-3 minutes. Transfer the chicken to a plate.
Step 3: Add the remaining 1 tbsp canola oil to the skillet along with the bell peppers, onion, carrots and garlic. Cook, stirring often, until the peppers and onions start to soften, 2-3 minutes.
Step 4: Return the chicken and any accumulated juices to the skillet, and reduce the heat to low. Stir the chicken broth mixture and add it to the skillet. Cook, stirring often, for 2 minutes or until a thick sauce forms and the chicken is cooked through. Top with the pineapple or stir the pineapple in. Sprinkle with the scallions and serve immediately with the rice.
See more recipes by Elisabeth Hasselbeck.
Reprinted with permission from Elisabeth Hasselbeck's Deliciously G-Free (2012 Ballantine Books).