Serves: 4
Total Calories: 908
Preheat oven to 375°F.
In a large saucepan boil chicken strips in 1 cup water. When tender and no longer pink, remove chicken from water. Save 1/2 cup of the cooking liquid for the sauce mixture.
Place cornstarch in one small bowl and beaten egg in another. Dip the cooked chicken into the egg and then roll it in cornstarch.
Heat oil in a medium saucepan. Cook the dipped chicken in the oil until slightly browned. Remove the chicken from the oil and place it on a cookie sheet.
Combine all the sauce ingredients. Pour one third of the sauce on top of the chicken. Bake for 15 to 20 minutes, adding another layer of sauce every five minutes. (The sauce will thicken as it cooks.)
Serve with rice. (Any remaining sauce may be poured over the rice.)
*Make sure you are using a gluten free soy sauce. LaChoy is currently gluten free and can be found at most supermarkets. Always check labels!
This Sweet and Sour Chicken recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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