Best 3 Gluten Free Ginger Soy Sesame Chicken Recipes

HEALTHY SESAME CHICKEN (GLUTEN FREE + PALEO FRIENDLY)

Steps:

• In a medium bowl or container, combine diced chicken with 2 Tbsp. cornstarch and 1 1/2 Tbsp. tamari. Toss with a fork to coat well.
• In a medium skillet, heat 1 Tbsp. avocado oil over medium-high heat.
• Working in batches, add chicken pieces to the pan (they shouldn't be touching) and cook 3-4 minutes on the first side and 1-3 minutes on the second side to cook through. (They should be fully opaque and have no pink inside).
• Remove cooked chicken to a clean plate and repeat with remaining chicken until add chicken is cooked, adding more oil to the pan as needed.
• In a bowl or liquid measuring cup, combine water, tamari, syrup or honey, vinegar, toasted sesame oil, garlic, ginger, and red pepper flakes (if using). Whisk to combine.
• In a small bowl, whisk together 1 Tbsp cornstarch with 1 Tbsp water to make a cornstarch slurry.
• When the chicken is fully cooked, reduce the heat in the pan to medium-low.
• Add cornstarch slurry to the sesame sauce mixture and whisk to combine (it'll now look a bit milky).
• Pour sauce mixture into the warm pan and whisk over medium-low heat 3-5 minutes, or until the sauce is bubbling, thickened, and more translucent. (You should start to be able to see the path of your whisk in the sauce).
• Return cooked chicken to pan and coat with the sauce. Sprinkle with sesame seeds and serve warm!

SOY-GINGER CHICKEN WITH GREENS

Steps:

• In a small bowl or measuring cup, whisk together the soy sauce, sugar, 1 tablespoon of the lime juice, the vinegar, salt, garlic, ginger, 1/4 cup of the grapeseed or sunflower oil and the sesame oil. Pour half of this mixture into a bowl large enough to accommodate the chicken breasts and add the remaining tablespoon of lime juice and the chiles or cayenne to the bowl. Cut each chicken breast into 2 equal pieces (3 if 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
• Remove chicken from marinade and pat dry with paper towels (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap breasts to remove excess.
• Turn oven on low. . Heat a wide, heavy skillet over high heat and add remaining 2 tablespoons grapeseed or sunflower oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned is spots. Turn over and brown on the other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to a platter or sheet pan and sprinkle cilantro over the top. Keep warm in the oven.
• Place arugula or salad mix in a bowl and toss with the remaining dressing. Distribute among plates or arrange on a platter and serve with the chicken.

GLUTEN-FREE SLOW-COOKER SWEET SESAME CHICKEN

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Place chicken in slow cooker. In medium microwavable bowl, mix onion, sesame oil, garlic chili sauce, tomato paste and gingerroot. Microwave uncovered on High 4 to 5 minutes; stirring occasionally, until onions are softened. Stir in honey and soy sauce.
• Pour sauce over chicken in slow cooker. Cover; cook on Low heat setting 4 to 6 hours or until chicken is tender and cooked through. Dissolve cornstarch in 2 tablespoons water. Remove chicken to cutting board. Stir cornstarch mixture into sauce in slow cooker. Increase heat setting to High; cover. Cook 5 to 10 minutes or until slightly thickened.
• Shred or cut chicken into bite-size pieces. When sauce is slightly thickened, return chicken to slow cooker, and stir into sauce. Serve over rice. Sprinkle with green onions and sesame seed.