World’s Best Soy and Gluten-Free Sesame Chicken
I am in love with Chinese food. Put soy and ginger on something and I will eat it, no matter what. There is just something so perfect about a bed of rice soaked in a delicious sauce that came off of freshly cooked meats. It’s most likely the MSG, but I can’t even be mad about that because it is so damn good.
Unfortunately, my ability to obtain Chinese food has been compromised by the walking allergic reaction I call my son. Not only is he allergic to tree nuts, peanuts, gluten, and eggs, but he’s also allergic to soy (the horror!). Bye-bye Chinese food. *Insert photo of me crying here*
When I discovered this recipe for gluten-and soy-free sesame chicken I was so unbelievably excited. No more sneaking Chinese deliveries into my house in the middle of the day? Yes!
Of course, I was also skeptical. I mean soy is the best part of Chinese food, right? What if this recipe turned out to be bland and sad? I guess I would just have to cry myself to sleep and dream of a day when I could eat my MSG in peace.
Lucky me! It turned out amazing! Seriously, it’s actually better than the sesame chicken I order from the local take-out place.
I mean look at it! So crispy and juicy and sauce…y! Queue the mouth watering.
What’s the secret? Coconut Aminos! Basically a “seasoning sauce” that is organic, vegan, filled with amino acids (the building blocks of protein), and free of MSG and any GMO ingredients. Healthy!
This stuff is as close as you can get to soy sauce without the gluten and soy. And it is not a bad imitation, either.
Thank you, Coconut Secret, you are my savior.
Let me know how this recipe turns out for you and send any other recipes my way.
- 1 1/2 lbs of chicken breast (cut into bite size pieces)
- 1/4 cup plus 1 Tablespoon of Coconut Secret Organic Raw Coconut Aminos Soy-Free Seasoning Sauce
- 2 1/2 Tablespoons of rice vinegar plus 1 teaspoon
- 1 cup gluten-free chicken broth
- 1/2 cup sugar
- 1/4 cup cornstarch plus 2 teaspoons
- 2 egg whites, lightly beaten
- 1/2 cup oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/4 cup sesame seeds
- green onions, chopped
- cooked jasmine rice
- In a medium bowl, combine sugar, 1/4 cup of the coconut aminos sauce, vinegar, and chicken broth. Set aside.
- In a separate bowl, combine chicken pieces, remaining 1 Tablespoon of coconut aminos sauce, and 1 teaspoon of vinegar.
- Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.
- In your wok (or large pan), heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil (leave just a few tablespoons in the wok). Reduce the heat to med.
- Cook the garlic and red pepper flakes for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes.
- Stir two teaspoonfuls of cornstarch into a little water and the whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.
- I know it's a lot of sugar, but trust me, you need it.
Recipe Credit: http://glutenfreemommy.com/sesame-chicken/