When I went gluten free over a year ago I really did not know where all I would find hidden gluten and all of the extra foods I would be giving up. No more fast food for me unless it is a salad. Sometimes I will do french fries but they are risky because of cross contamination. My kids are always asking for pizza delivery because some chains now offer gluten free pizzas but I won’t risk it due to cross contamination reasons. Hey, I was a teen working at a major pizza chain I know some of the things that are done unintentionally. Then there is Chinese food. The majority of Chinese food is made with soy sauce, and unless you buy a gluten free version of soy sauce such as Tamari, Chinese food is sadly not gluten free. I miss it but… thankfully I am able to conquer my cravings by making my own fake out take out.
Sweet Sriracha Chicken has quickly become one of my families favorite fake out take out meals. It is incredibly easy to make and you could make it in less time than it would take to go pick up your take out order (or have it delivered). The sauce is simple. It is a semi homemade which is awesome for those busy weeknight meals. It is made with Orange marmalade (it is awesome with apricot jam also), Sriracha sauce and gluten free Soy Sauce (Tamari), fresh garlic and a little onion powder. Then you can cook it down and the sauce get’s nice and thick or you can take a shortcut and use a cornstarch slurry to thicken it up. Argo cornstarch is gluten free. Seriously this sauce is my favorite part of the dish. I love to pour some of the extra over my rice.
Sweet Sriracha Chicken can be easily made in less than 30 minutes and it tastes better than takeout! Like I said it is faster than takeout, plus it taste better! So what is stopping you? Try making some of your own fake out take out and let me know what you think!
- 2 Tablespoons olive oil
- 2lbs chicken breast, diced
- 1 17.25oz jar of orange marmalade
- 2-3 TB Sriracha sauce (you can add more or less according to your personal taste)
- ¼ Cup Gluten Free Soy Sauce, such as Tamari
- 4 cloves garlic, minced
- 1 tsp. onion powder
- *optional Cornstarch Slurry*
- 1 Tablespoons Cornstarch
- 1 Tablespoon Water
- Heat olive oil in a large skillet over medium heat. Sauté garlic in hot oil (usually a minute is long enough).
- Increase heat to medium-high, add chicken tosauteed garlic, and cook and stir until chicken is no longer pink in the center and the juices run clear, about 5 to 10 minutes.
- Stir marmalade,gluten free soy sauce, and Sriracha sauce into chicken mixture. Reduce heat to medium. Simmer, and cook until sauce has reduced and thickened, about 15-20 minutes.
- *If you do not want to wait until the sauce reduces on it's own simmer marmalade mixture about 5minutes so the flavors come together. In a small bowl combine cornstarch and water and mix well creating a cornstarch slurry. Slowly stir in slurry mix to marmalade/chicken mix and allow to thicken.*
- Serve with white or brown rice or quinoa.
Adapted from Allrecipes.com