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.
- 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.