This gluten-free sweet and sour chicken recipe is adapted from a Food & Wine magazine idea and updated here for a lighter, skinless preparation. The sauce can be cooked down until thick or left looser, and you may purée it for a smooth finish if you prefer. Serve over brown or white rice for a satisfying, gourmet-style meal that stands out among gluten-free versions.
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Gluten Free Sweet and Sour Chicken
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Yield: Serves 2
Take a walk on the gourmet side with this gluten-free sweet and sour chicken. Add extra spice if you like a bolder flavor.
Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into thirds
- 3 tablespoons extra virgin olive oil, divided
- 1/3 cup white onion, chopped
- 1/3 cup celery, diced to about 1/4 inch
- 1/4 cup carrots, shredded or cut fine
- 4 cloves garlic, minced
- 1/4 cup brown sugar (not packed)
- 2/3 cup dry red wine
- 1/4 cup balsamic vinegar
- 1/2 cup low-sodium gluten-free chicken broth
Instructions:
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the chicken and brown, about 3–4 minutes per side.
- Add the onion, celery, and carrots to the pan. Cook, stirring occasionally, until the onion is translucent. Add the garlic and cook 2 more minutes.
- Pour in the wine, balsamic vinegar, and chicken broth. Stir, return the chicken to the pan, cover, and simmer for about 20 minutes, turning the chicken occasionally.
- Remove the chicken and set aside.
- Increase the heat to medium-high and cook the sauce until it reaches your desired consistency. If you prefer a smooth sauce, purée it in a blender or food processor, then return the chicken to the pan to coat with the sauce before serving.
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