Gluten Free Dairy Free Sesame Chicken

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Gluten Free Dairy Free Sesame Chicken

Angela
The Cook
6 Servings
15 Ingredients
17 Comments
Making gluten and dairy free Sesame Chicken at home and freezing it means you will have the speed and convenience of take out without the risks.
6 Servings
15 Ingredients
17 Comments

Ingredients

  • ½ cups Sugar
  • ¼ cups Soy Sauce #1
  • 2 ½ tablespoons Rice Vinegar #1
  • 1 cup Chicken Broth/Stock
  • 3 ¾ cups dice Chicken, Boneless Breasts
  • 1 tablespoon Soy Sauce #2
  • 1 teaspoon Rice Vinegar #2
  • 2 individual Egg White
  • ¼ cups Cornstarch #1
  • ½ cups Vegetable Oil
  • 1 teaspoon mince Garlic, Cloves
  • 1 teaspoon Red Pepper Flakes
  • 2 teaspoons Cornstarch #2
  • 1 ½ cups dice and cook Broccoli
  • ¼ cups Sesame Seeds

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Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a mixing bowl, combine sugar, gluten free soy sauce #1, rice vinegar #1, and chicken broth.
  2. In a separate bowl, combine chicken pieces, gluten free soy sauce #2, and vinegar #2.
  3. Marinate chicken for 30 minutes in refrigerator.
  4. Once chicken has marinated, add egg whites and cornstarch #1 to chicken mixture, stirring until well blended.
  5. In your wok or large skillet, heat oil over med-high heat.
  6. Cook chicken in batches until golden on both sides- this will take 3-5 minutes.
  7. Remove chicken from wok with a slotted spoon and drain on paper towels.
  8. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil (leave just a few tablespoons in the wok). Reduce the heat to med.
  9. Cook the garlic and pepper flakes for about a minute.
  10. Add set aside soy sauce mixture.
  11. Increase heat to med-high and cook sauce for about 15 minutes.
  12. Stir cornstarch #2 into a little water and whisk it into the sauce.
  13. Cook until sauce is thickened and bubbly, about 5 minutes, then add the chicken, cooked broccoli and sesame seeds.
  14. Allow to cool.
  15. Divide among indicated number of freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Heat on stovetop for 8-10 minutes, until warmed through.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a mixing bowl, combine sugar, gluten free soy sauce #1, rice vinegar #1, and chicken broth.
  2. In a separate bowl, combine chicken pieces, gluten free soy sauce #2, and vinegar #2.
  3. Marinate chicken for 30 minutes in refrigerator.
  4. Once chicken has marinated, add egg whites and cornstarch #1 to chicken mixture, stirring until well blended.
  5. In your wok or large skillet, heat oil over med-high heat.
  6. Cook chicken in batches until golden on both sides- this will take 3-5 minutes.
  7. Remove chicken from wok with a slotted spoon and drain on paper towels.
  8. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil (leave just a few tablespoons in the wok). Reduce the heat to med.
  9. Cook the garlic and pepper flakes for about a minute.
  10. Add set aside soy sauce mixture.
  11. Increase heat to med-high and cook sauce for about 15 minutes.
  12. Stir cornstarch #2 into a little water and whisk it into the sauce.
  13. Cook until sauce is thickened and bubbly, about 5 minutes, then add the chicken, cooked broccoli and sesame seeds.

17 Comments

Join the discussion
      1. Thanks! I made this with white wine vinegar tonight for my family and guests. My husband couldn’t stop talking about how good it was! I’ll probably reduce the vinegar next time (I could really notice it), but it was great! Thanks!

  1. My girls have always loved sesame chicken and we too are cutting costs where we can. This dish was perfect! We were watching some friends kids and they loved it too. So much so that we didn’t have any leftovers – I will definitely make some for the freezer next week.

    1. Hi Maggie. The sugar is the very first ingredient that you use, it’s in the first sentence. I know it isn’t listed in the order that it appears in the recipe. I hope you enjoy!

    1. Thank you so much for bringing this to our attention! The broccoli has been added. We apologize for the confusion. Please let us know if you have more questions!

    1. There are a few brands that make a GF soy sauce, but definitely feel free to substitute for Tamari sauce if you like. You could also use liquid aminos or coconut aminos as a GF substitute.

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