Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

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(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
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001-176_30969.indd 103 7/15/13 12:53 PM

game night 103

(Text)

Sesame Chicken Bites

•Dairy-free •Nut-free

Chunks of tender chicken are tossed in a sweet and spicy sesame sauce

that is sure to please. thighs give you the most tender and flavorful results,

but use chicken breast instead if you like.

FoR ChiCken:

2 pounds (908 g) boneless skinless

chicken thighs, cut into 1-inch

(2.5 cm) pieces

1 tablespoon (15 ml) oyster sauce

2 cloves garlic, minced

2 teaspoons toasted sesame oil

1 teaspoon kosher salt

¼ cup (60 ml) water

1 teaspoon baking powder

6 tablespoons (48 g) cornstarch

FoR sauCe:

¼ cup (60 ml) chicken stock

¼ cup (60 ml) oyster sauce

¼ cup (60 g) brown sugar

3 tablespoons (45 ml) sriracha

sauce

2 tablespoons (16 g) cornstarch

1 tablespoon (6 g) minced ginger

2 cloves garlic, minced

1 teaspoon canola oil

1 tablespoon (15 ml) sesame oil

¼ cup (60 ml) canola oil, divided

2 tablespoons (16 g) sesame seeds

to make the chicken: In a large bowl, combine the chicken, oyster sauce,

garlic, sesame oil, salt, water, baking powder, and cornstarch. Let marinate

while you make the sauce.

to make the sauce: In a bowl, whisk together the chicken stock, oyster

sauce, brown sugar, sriracha, and cornstarch. Set aside.

In a medium-size saucepan, sauté the ginger and garlic in the canola

oil over medium heat until just golden. Add the chicken stock mixture to

the saucepan and cook, stirring occasionally, until thickened and the flavors

have melded, about 5 minutes. Remove from the heat. Stir in the sesame

oil and set aside.

Heat 2 tablespoons (30 ml) of the canola oil in a large sauté pan over

medium-high heat. Add about half of the marinated chicken pieces and

let cook, without stirring, for about 3 to 4 minutes, until crisp and brown

on the bottom. Use tongs to flip each piece and let cook another 3 to 4

minutes, or until cooked through and crispy and golden all over. Remove

with a slotted spoon to drain on paper towels. Repeat with the remaining

chicken pieces and the remaining 2 tablespoons (30 ml) oil.

Place all of the cooked chicken into a large bowl, top with the sauce,

and stir gently to coat all of the chicken evenly. Sprinkle with the sesame

seeds and toss again. Transfer to a serving plate and serve with toothpicks

for easy grabbing!

Yield: 6 servings

Chef’s Tip

This would make a great entrée with brown rice and stir-fried veggies!

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

#175 Dtp:225 Page:103

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:102

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