One of the hardest things for us to purchase gluten free is surprisingly sauces. while there are a plethora of companies making gluten free baked goods readily available, sauces, which use gluten for a thickener, are hard to come by and usually very expensive. We have had to come up with our own alternatives that cost a fraction of the price, don't contain chemicals that we try hard to avoid regularly consuming and they often taste better than the ones served in the store! For as long as I can remember my kids have loved sweet and sour sauce. If Trent was given the option of ordering anything from a Chinese restaurant his answer undoubtedly would be Sweet and Sour Chicken. Having this recipe makes for happy kiddos and a dinner that tastes as good as ordering out.
Sweet and Sour Sauce
Ingredients (do not double this makes plenty for our family)
1/2 cup loosely packed brown sugar
1/2 cup rice wine vinegar
1/4 cup ketchup
1 tablespoon low-sodium GF soy sauce
2 1/4 cups pineapple juice
1 tablespoon cornstarch
1 tablespoon Chili sauce or sriracha sauce (optional)
Directions
In a skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce, and 2 cups of pineapple juice. Bring to a boil. Make a mixture of the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Add it slowly into the skillet, whisking the entire tie. Bring to a simmer and add the Chili sauce. Cover and cook until the sauce is thickened. Stir in the pineapple chunks. Great for with chicken and rice or on top of meatballs.
Sweet and Sour Sauce
Ingredients (do not double this makes plenty for our family)
1/2 cup loosely packed brown sugar
1/2 cup rice wine vinegar
1/4 cup ketchup
1 tablespoon low-sodium GF soy sauce
2 1/4 cups pineapple juice
1 tablespoon cornstarch
1 tablespoon Chili sauce or sriracha sauce (optional)
Directions
In a skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce, and 2 cups of pineapple juice. Bring to a boil. Make a mixture of the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Add it slowly into the skillet, whisking the entire tie. Bring to a simmer and add the Chili sauce. Cover and cook until the sauce is thickened. Stir in the pineapple chunks. Great for with chicken and rice or on top of meatballs.
