Gluten-Free Sweet And Tangy Chicken Recipe

About this recipe

A delightful gluten-free dinner featuring tender chicken in a sweet and tangy pineapple sauce, perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 2 x 400 g Good To Go Boneless Chicken Breast - Pack Of 2
• 5Ltr Vittorio Pomace Olive Oil
• 500 g Spt Frozen Mixed Vegetables
• 500 ml I'Mwow Apple Cider Vinegar (With Mother)
• 5 kg Whole Farm Grocery Sugar (5 Kg)
• 107 g Weikfield Corn Flour (Starch) -Gluten Free
• 100 g Dg1 Garlic Powder
• 1 pack (100 g) Eastern Dry Ginger Powder

Instructions

1. 1. Soak 500 g chicken breast overnight in 3 tablespoons gluten-free soy sauce, 1/2 teaspoon minced garlic, and 1/2 cup olive oil. Drain before using.
2. 2. In a small bowl, mix 1/2 cup cider vinegar, 1/2 cup sugar, 1/2 teaspoon grated ginger, and 2 tablespoons cornstarch with 3/4 cup water until smooth. Set aside.
3. 3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the marinated chicken and cook for 5-7 minutes on each side until fully cooked and golden brown. Remove from the skillet and set aside.
4. 4. In the same skillet, add 1/2 cup diced mixed vegetables and cook for 3-4 minutes until slightly tender.
5. 5. Pour the prepared sauce into the skillet with the vegetables. Stir continuously until the sauce thickens, about 2-3 minutes.
6. 6. Add 4 oz pineapple chunks and the cooked chicken back into the skillet. Stir to coat everything evenly with the sauce and cook for an additional 2 minutes.
7. 7. Serve hot with your choice of gluten-free rice or noodles.