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Gluten Free Dairy Free Sesame Chicken

<p>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.</p>
6 Servings Recipe By

Ingredients

  • 1/2 cups Sugar
  • 1/4 cups Soy Sauce #1
  • 2 1/2 tablespoons Rice Vinegar #1
  • 1 cup Chicken Broth/Stock
  • 3 3/4 cups dice Chicken, Boneless Breasts
  • 1 tablespoon Soy Sauce #2
  • 1 teaspoon Rice Vinegar #2
  • 2 individual Egg White
  • 1/4 cups Cornstarch #1
  • 1/2 cups Vegetable Oil
  • 1 teaspoon mince Garlic, Cloves
  • 1 teaspoon Red Pepper Flakes
  • 2 teaspoons Cornstarch #2
  • 1 1/2 cups dice and cook Broccoli
  • 1/4 cups Sesame Seeds

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 3/4 cup
  • 447 Calories
  • 25g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 84mg Cholesterol
  • 991mg Sodium
  • 27g Total Carb
  • 1g Fiber
  • 20g Total Sugars (Includes 17g Added Sugars)
  • 30g Protein
  • 12 WW Freestyle

Make It Now Cooking Directions

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.

Freeze For Later Cooking Directions

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

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.

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