Gluten Free Baked Sweet and Sour Chicken

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 179.5
  • Total Fat: 5.0 g
  • Cholesterol: 16.3 mg
  • Sodium: 538.5 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 0.5 g
  • Protein: 7.9 g

View full nutritional breakdown of Gluten Free Baked Sweet and Sour Chicken calories by ingredient
Submitted by:

Introduction

This dish is not only beautiful, it is absolutely delicious and filling. The chicken can be cut with a fork and is so full of flavor that you will not believe it is Gluten Free! This dish is not only beautiful, it is absolutely delicious and filling. The chicken can be cut with a fork and is so full of flavor that you will not believe it is Gluten Free!
Number of Servings: 8

Ingredients

    The Chicken Coating:

    Salt - 1 tsp.
    Pepper - 1/2 tsp.
    Egg whites X 2 beaten
    Extra Virgin Olive Oil


    The Sweet and Sour Sauce:

    3/4 cup Sugar
    4 Tbsp. Ketchup.
    1/2 cup (8tbsp.) Distilled White Vinegar
    1 tbsp. GF Soy Sauce(Bragg Liquid Aminos)
    1 tsp. garlic powder
    1 cup Pineapple Tidbits

Tips

I have substituted Jules GF All Purpose Flour for the Cornstarch with great results.

I need to take a picture of this dish completed. Hopefully I can add it to the recipe.


Directions

Start by preheating your oven to 325 degrees. Rinse chicken breasts in water & then cut into cubes. Season with salt & pepper to taste. Dip chicken into cornstarch to coat then dip into the beaten egg whites. Heat your oil in skillet and cook your chicken until browned but not cooked through. Remove from oil and blot excess oil well with paper towels.

Place the chicken in a 9X13 baking dish prayed with PAM.

Steam Brown Rice

Sweet and Sour Sauce:
Mix sugar, ketchup, vinegar, GF soy sauce, garlic powder together in a bowl with a whisk, then add the Pineapple Tidbits.

Pour evenly over the chicken, Cover and bake for one hour (during which you should occasionally turn the chicken.

Remove from oven, serve over 1/2 cup of brown rice.

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DAISYGIRLM2.

Rate This Recipe