Cooking and Serving: 40 minutes | 4 servings
Ingredients
2 tablespoons mayonnaise | 1 egg, (any size) beaten | 3 tablespoons (27 g) gum free gluten free flour blend
Description
Prep Time: 20 minutes | Cook Time: 20 minutes | Total Time: 40 minutes | Servings: 4 servings
Ingredients
2 tablespoons mayonnaise
1 egg, (any size) beaten
3 tablespoons (27 g) 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
Cooking oil spray
1 ½ cups (12 fluid ounces) chicken stock
3 tablespoons (27 g) cornstarch
3 tablespoons (63 g) honey
2 tablespoons (27 g) packed light brown sugar
2 tablespoons rice vinegar
3 tablespoons (45 g) 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)
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.
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.
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.
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.
Notes
Nutrition information is an estimate, per serving, without cooked white rice or
scallions for serving.
Cholesterol: 164mg | Sodium: 1723mg | Potassium: 706mg | Fiber: 4g | Sugar: 21g
| Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an