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  • Jefferson Adams

    Gluten-free Sesame Chicken

    Jefferson Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    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.



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    The finished sesame chicken. Photo: CC--Stephen DepoloIngredients:

    • 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

    Directions:
    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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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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