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Gluten-free Sesame Chicken
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 08/11/2015 - Sesame chicken is a big favorite with American diners. It's also a dish I generally avoid at restaurants, due to gluten concerns.
Fortunately, sesame chicken is pretty easy to make. Here's a recipe for delicious gluten-free sesame chicken that comes together easily, and will have your guests smiling.
- 2 pounds boneless, skinless chicken breasts, cut into pieces
- 3 tablespoons potato starch or tapioca flour
- 2 tablespoons sesame oil
- 1 tablespoon canola or safflower oil
- 3 garlic cloves, minced
- 2-3 tablespoons toasted sesame seeds
- 1 tablespoon gluten-free soy sauce, or tamari
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
- ½ cup chicken stock
- ½ teaspoon salt
- ½ teaspoons pepper
Heat oven to 400 degrees F.
In a bowl, whisk together chicken stock, brown sugar, 1 tablespoon sesame oil, garlic cloves, soy sauce and vinegar. Set aside.
Heat a large oven-proof skillet over medium-high heat.
Toss chicken with salt, pepper and tapioca flour or potato starch.
Add olive oil and 1 tablespoon sesame oil to skillet, and once hot, add chicken in a single layer.
Cook until seared and golden on one side, then turn and cook until golden again, about 2-3 minutes. Remove chicken onto a paper towel as it finishes cooking.
Pour chicken stock mixture over top and toss to coat, then turn off heat.
Place skillet in oven and bake at 400 degrees F for 15–20 minutes, until sizzling hot.
Remove and top with sesame seeds.
Serve with choice and brown or white rice.
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