Gluten Free Sesame Chicken Recipe
A simple recipe for gluten free sesame chicken, with tender pieces of white meat chicken oven baked to crispy perfection, tossed with a sweet, salty, savory sauce. Satisfy your takeout cravings the healthy way!
Servings: 4 servings
Ingredients
For the chicken
- 2 tablespoons mayonnaise
- 1 egg (any size) beaten
- 3 tablespoons gum free gluten free flour blend
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 1 ¼ pounds skinless boneless chicken breasts cut into 1 1/2 inch cubes
- 2 cups Panko-style gluten free bread crumbs or crushed plain gluten free cornflakes
- Cooking oil spray
For the sauce
- 1 ½ cups chicken stock
- 3 tablespoons cornstarch
- 3 tablespoons honey
- 2 tablespoons packed light brown sugar
- 2 tablespoons rice vinegar
- 3 tablespoons tamari or gluten free soy sauce
- 1 ½ teaspoons toasted sesame oil
- 1 teaspoon garlic powder
- ⅛ teaspoon or less crushed red pepper flakes (optional)
For serving
- 2 cups Cooked white rice
- 1 ½ tablespoons toasted sesame seeds
- Chopped scallions
Instructions
Make the chicken.
- Preheat your oven to 375°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
- In a medium-sized bowl, place the mayonnaise, egg, flour, salt, and pepper and whisk to combine. Add the cubed chicken and toss to coat completely in the mixture.
- Place the bread crumbs in a wide, shallow bowl and set it next to the bowl with the egg/mayo mixture.
- Dip each piece of chicken in the crumbs on all sides, pressing down to help the pieces adhere. Place the pieces of chicken about 1/2-inch apart from one another on the prepared baking sheet.
- Spray the tops of the pieces of chicken with cooking oil spray.
- Place the chicken in the center of the preheated oven and bake until the chicken is opaque throughout and the inside of a larger piece reads at least 165°F on an instant read thermometer (about 15 minutes). The chicken will be crispy on the outside and tender on the inside.
Make the sauce.
- In a medium-sized, heavy-bottom saucepan, place the chicken stock and cornstarch, and whisk to combine well.
- Add the honey, brown sugar, vinegar, soy sauce, sesame oil, garlic powder, and optional red pepper flakes and whisk to combine well.
- Cook the sauce over medium heat, whisking constantly, until the mixture simmers and begins to thicken (about 5 minutes). The sauce will continue to thicken as it cools.
Combine the chicken and the sauce.
- Once the chicken is baked, toss in the sauce, serve over brown rice and sprinkle the chicken evenly with toasted sesame seeds and scallions.
Video
Notes
Nutrition information is an estimate, per serving, without cooked white rice or scallions for serving.
Nutrition
Calories: 731kcal | Carbohydrates: 95g | Protein: 39g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 164mg | Sodium: 1723mg | Potassium: 706mg | Fiber: 4g | Sugar: 21g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg