Gluten Free Asian Chicken Bowl
This is probably my favorite meal to make at home, it's gluten free fried chicken fingers, on top of rice, with steamed vegetables, and topped with the most delicious honey sesame sauce!
Ingredients
Sauce
- 1/4 cup gluten free low sodium soy sauce
- 1/4 cup ketchup
- 1/4 cup honey
- 3 tbsp brown sugar
- 3 tbsp gluten free rice vinegar
- 1 tbsp gluten free sesame oil
- 3 tsp minced garlic
- 1 tbsp cornstarch
Vegetables
- 1 head broccoli
- 1 large red pepper
- 1/2 white onion
- sprinkle of salt and pepper
Dry Batter Ingredients
- 1 cup gluten free flour
- 1/2 cup corn starch
- sprinkle of salt and pepper
Chicken
- 3 large boneless chicken breasts
- 2 eggs beaten
- 1/2 cup olive oil to fry the chicken in you can use any oil you want, I just use extra virgin olive oil so it's a little healthier than canola oil
Rice
- 2 cups white jasmine rice
Instructions
Sauce
- Add the gf soy sauce, ketchup, honey, brown sugar, gf rice vinegar, gf sesame oil, minced garlic, and cornstarch into a sauce pan and whisk together - set aside1/4 cup gluten free low sodium soy sauce, 1/4 cup ketchup, 1/4 cup honey, 3 tbsp brown sugar, 3 tbsp gluten free rice vinegar, 1 tbsp gluten free sesame oil, 3 tsp minced garlic, 1 tbsp cornstarch
Vegetables
- Cut the broccoli into little crowns, slice the red pepper into thin strips, and slice the onion
- I use an Our Place Pan to steam my vegetables - so I fill the pan with about 2 inches of water and lay the vegetables in the steamer basket, sprinkle with salt and pepper and place the lid on - [I don't start cooking the vegetables yet]
Chicken
- Place the 3 boneless chicken breasts in a ziploc bag and beat with a meat pounder until the chicken is tender
- Cut the chicken in half length wise [to make the chicken thinner, it will cook faster this way]
- Then cut both halves up into pieces that are about 3 inches long, 2 inches wide - I like them to be basically like a large chicken nugget [if the pieces are too small they're a little too crunchy]
- Beat together 2 eggs in a larger bowl and add the cut up chicken to the egg - make sure to mix together to coat all the pieces with egg
- In a separate bowl, combine the flour and cornstarch mixture, with a tiny sprinkle of salt and pepper
- Now we want to coat the chicken in the breading, shake off any excess egg mixture and completely coat each piece of chicken in the gluten free flour and cornstarch breading
- I lay all the breaded pieces of chicken onto a cutting board while I start preparing everything else
Rice
- Follow the cooking instructions for whatever white rice you choose to use [I use the Trader Joe's Jasmine Rice because it cooks in just 15 minutes]
Now - getting ready to start cooking
- Turn the water on for the rice, so it will begin to boil - once boiling add your rice [again just following your rice cooking instructions]
- Turn the vegetables on low/medium - I let these cook the entire time I'm cooking the chicken - vegetables should be soft once they're fully steamed- the broccoli will look dark green
- Pour 1/4 cup olive oil into frying pan, depending on how much chicken I'm cooking I sometimes use 2 separate pans, so the chicken isn't overcrowded and cooks evenly
- Turn the oil on medium/high depending on your stove - let that heat up for a minute
- *While the oil is heating up- turn your sauce on medium and let come to a boil - stirring occasionally so it doesn't burn - let boil for about 2 minutes - turn off - remove from heat - and set aside*
- Place all the chicken in the pan, let that fry, once it begins to turn white around the outside edges, turn over and let the other side cook a little.
- I continue flipping the chicken over every 4-5 minutes, for about 15 minutes until they're golden brown and cooked throughout
- [Be careful the oil may splatter and will be hot]
Assembling the bowl
- I like to place the rice at the bottom of my bowl, top with chicken, steamed veggies, and drizzle the sauce on top [I like a lot of sauce]
- Enjoy!
Notes
I change this recipe based on how many people will be eating it or if I want leftovers, I'll sometimes double the sauce recipe, cook extra veggies, and cook more chicken.
If you want to make the sauce spicy - add 1 teaspoon red pepper flakes
Sometimes I also like to use a mixture of red, orange, and yellow peppers. [but red is my favorite]