Yesterday I made this amazing chinese stir fried chicken reminiscient of what P.F. Chang’s calls their Chang’s Spicy Chicken. I tried using a new gluten-free soy sauce and I was very pleased with the flavor this recipe produced. I served this chicken alongside some jasmine rice and simple green beans.
2 tsp vegetable oil
3-4 cloves finely chopped garlic
3 scallions chopped
1 c pineapple juice
2 T chili sauce with garlic
2 T rice vinegar
4 tsp granulated sugar
1 tsp gluten-free soy sauce (I used San-J Organic Gluten and Wheat Free Tamari Soy Sauce)
2 T water
1/2 tsp cornstarch
For chicken you will need 2-3 chicken breasts cut into chunks, 1/2 vegetable oil and 1/3 c cornstarch
Heat oil in a medium saucepan and saute garlic and scallions for about 20 seconds and then add your pineapple juice, chili sauce, vinegar, sugar and soy sauce. Dissolve cornstarch in 2 T water and add to saucepan. Bring mixture to a boil and then turn down to simmer for about 5 minutes until thick and syrupy.
Heat another 1/2 C vegetable oil in a large wok or saute pan over medium-high heat. While oil is heating coat the chicken pieces in cornstarch until they are all dusted. Saute coated chicken in hot oil until lightly browned and then drain on paper towels. You may have to cook your chicken in batches to prevent the pan from being too crowded. Once all chicken has been cooked pour it in a bowl and add sauce. Toss to coat the chicken and then serve immediately.