Sweet & Sour Chicken with Fried Rice

My husband loves, I mean L-O-V-E-S, chicken fried rice.  Since going gluten free, that was the hardest craving for him and I so longed to help.  If you are living gluten free and long for some excellent gluten free chinese food, this recipe is for you!  It takes a bit of time, but it's totally worth it!

Baked Sweet and Sour Chicken

Chicken coating:

3-4 boneless chicken breasts

salt & pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

Sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs gluten free soy sauce

1 tsp garlic salt


Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the ckicken. Bake for 1 hour and during the baking process you will need to turn the chicken every 15 minutes.

Fried Rice

3 cups cooked white rice (day old or leftover rice works best)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup gluten free soy sauce


On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion, & garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of the skillet and stir fry until scrambled. Now add the rice and gluten free soy sauce and blend all together well. Stir fry until thoroughly heated.

Enjoy!!! It's oh so yummy!