My boyfriend and I love Chinese food. However, my boyfriend has celiac disease and I am a bit sensitive to gluten as well, which can make it difficult to order Chinese takeout (or any takeout really!). Almost every meal contains soy sauce, some rice noodles contain wheat, and there is a high chance of cross-contamination which are all not good for someone with celiac. For these reasons, we do our best to cook all of our meals at home. We have experimented with many different recipes and have had a lot of successes! This yummy dish being on of them.
Ingredients do not have to be gluten-free and can be substituted if not desired. This dish can be served as an appetizer, kept dry with a dipping sauce, or (my favourite) smothered in sauce with veggies and served over some plain steamed rice. It’s also super tasty when garnished with some toasted sesame seeds and sliced green onion. 🙂
Gluten and dairy-free.
Makes 4 servings.
Total Time Required
Prep time: 15 minutes
Cook time: 30 minutes
- 2 eggs
- 1/2 cup cornstarch
- 2-3 boneless, skinless chicken breasts, cut into small pieces or strips
- 1-1/2 cups broccoli, cut into small pieces
- 1-1/2 cups cauliflower, cut into small pieces (you can use any assortment of veggies, this is all I had available at the time :))
- 3/4 cup coconut oil (or more as required)
- 1.5 cups gluten-free chicken broth (I used a homemade broth for less salt)
- 1.5-2 tbsp gluten-free soy sauce
- 1/2 cup freshly squeezed lemon juice (more or less as desired)
- zest of 2 lemons
- 1/4 cup coconut sugar
- 3 or 4 cloves garlic, minced
- 1 tsp ground ginger, optional
- 1/4 cup cornstarch
- 1/4 cup cold water
- In a small bowl, whisk the eggs with a bit of water (I used 2-3 tbsp). Place cornstarch in another small bowl.
- Immerse the chicken in the egg wash, allowing any excess to drip off, then coat lightly in cornstarch. Shake off any excess.
- In a wok, or large saute pan (I used a cast-iron skillet with a bit more coconut oil to shallow fry), heat the coconut oil over medium-high heat. Add the chicken and fry until crisp and golden-brown, making sure to turn over so as not to burn. Remove the chicken and place on a plate with some paper towel. You can repeat this in batches if necessary, and add more oil as required
- While the chicken is cooking, steam broccoli, cauliflower and any other veggies in a saucepan and prepare lemon sauce (directions below). Remove veggies from heat when tender.
- When the lemon sauce is thick and ready, or when you are ready to eat, simply add the chicken and veggies to a frying pan over medium-low heat and slowly spoon in some of the sauce. Add as much or as little sauce as you’d like. Toss the chicken and veggies to coat them in the sauce and heat.
- Serve over plain steamed rice, add any toppings (sesame seeds, green onion, etc.) and enjoy!
- In a saucepan, bring chicken stock to a boil. Add soy sauce, lemon juice, lemon zest, coconut sugar, garlic and ginger (optional). Stir and return mixture to a boil.
- Whisk together cornstarch and cold water, and stir mixture into the lemon sauce.
- Simmer sauce until thickened, stirring frequently. Adjust seasoning to taste.
I hope you like this recipe! 🙂