Sweet and Sour Chicken

We love chinese food in our house but don't like all the extra breading.  Some of our household is gluten intolerant which makes ordering takeout chinese food difficult.  This recipe tastes better than traditional take out food and is healthier since the chicken is baked and not deep fried.

Sauce Ingredients:

3/4 Cup Sugar

1/2 Cup Vinegar

1 Tbsp Soy Sauce

1 Tsp Garlic Powder

Spash OJ, optional

1/4  Cup Water

Chicken Ingredients:

2 Chicken breasts cubed

Cornstarch

Garlic Powder

Salt

Pepper

Oil

Egg

Instructions:

Mix sauce ingredients, set aside.  Mix cornstarch, garlic powder, salt, and pepper together.  I typically start with about 1/4 cup cornstarch and make up new batches of cornstarch and spices as necessary to coat the chicken.  Coat chicken in cornstarch mixture and dip in egg.  Brown in pan with oil.  Place browned chicken in pan and add sauce.  Bake at 300 degrees for approximately 1 hour,  Stir every 15 minutes.  Chicken is ready when sauce is thickened to desired consistency.  Serve with rice.

Gluten Free Chocolate Applesauce Muffins

Ingredients:

1 3/4 Cup Oats

3 Egg Whites

3/4 Cup Cocoa

1/2 Cup Applesauce

1 Tsp Vanilla

1/2 Cup Yogurt

1/2 Tsp cream tartar or 2 Tsp Vinegar

1 & 1/2 Tsp Baking Powder

1 & 1/2  Tsp Baking Soda

1/4 Tsp Salt

1 Cup Sugar or Honey

1/2 Cup Hot Water

1/2 Cup Chocolate Chips

Instructions:

Blend all ingredients except water and chocolate chips in food processor or blender.  Slowly add water to the mixture until the mix reaches a cake like mixture.  May need to add more or less water.  Stir in chocolate chips.  Fill muffin cups 2/3 full.  Bake for 12-15 minutes at 350 degrees.

Recipe adapted from Dashing Dish - http://dashingdish.com/recipe/triple-chocolate-chunk-muffins/