Lazy Gluten Free: Baked Sweet & Sour Chicken with Fried Rice

Baked Sweet & Sour Chicken with Fried Rice


I'm sure all of you celiacs/gluten-frees are well aware of the lack of Chinese food in your diet. No, I am not referring to healthy options like stir-fry, I definitely mean the fried, you-know-this-must-be-awful-for-you Chinese food. On a whim, I decided to try this sweet and sour chicken. The recipe didn't call for too many ingredients (a Lazy Girl requirement), and looked easy enough to prepare. Not only was it easy to make, I can't even express in words how amazing the chicken was! My husband instantly approved, and I vowed to make it again. It was better than take-out. Seriously.

Baked Sweet & Sour Chicken

You will need-Coating:
3-4 boneless skinless chicken breasts
3/4 cup cornstarch
2-3 eggs, beaten
salt and pepper to taste
1/4 cup canola oil

You will need-Sweet & Sour Sauce:
3/4 cup sugar
4 tablespoons ketchup
1/2 cup distilled white vinegar
1 tablespoon San-J Gluten-Free Soy Sauce
1 teaspoon garlic salt


Preheat oven to 325F. Spray a 9x13 with non-stick cooking spray.

1) Cut chicken breasts into cubes and season with salt/pepper to taste. Put cornstarch in a seal-able plastic bag; add chicken, seal well, shake to coat. 

2) Heat canola oil in a large skillet on medium heat. Remove chicken from bag and dip in beaten eggs. Cook chicken in the skillet until slightly browned, but not cooked through. Remove from skillet and place in the prepared 9x13 dish.

3) Whisk together all ingredients for sweet & sour sauce until well mixed. Pour evenly over the chicken.

4) Bake chicken for 1 hour, turning chicken every 15 minutes (this helps to evenly glaze the chicken during baking).


Fried Rice

You will need:
3 cups cooked white rice (I used instant)
3 tablespoons sesame oil
1 cup frozen peas and carrots, thawed
1 small onion, chopped 
2 teaspoons minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce


1) During the last 15 minutes of baking for the chicken, heat the sesame oil on medium high heat in a large skillet or wok. Once heated, add the vegetables and the garlic; stir fry until tender. 

2) Lower the heat to medium low and push the vegetables to one side of the pan. Pour the eggs in the empty half of the pan and scramble until cooked through. 

3) Add the rice and soy sauce and mix together until well blended. Stir fry until heated through.

Adapted from Life as a Lofthouse's Sweet and Sour Chicken with Fried Rice