SOUR MIX GLUTEN FREE RECIPES

Steps:

• Heat oven to 425°F. Grease 8-inch square baking pan; set aside.
• Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; mix well. Stir in sour cream and milk. Add all remaining ingredients; beat at low speed just until mixed.
• Pour batter into prepared pan. Bake 18-22 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm.

Steps:

• Cut the chicken breast into 1-inch cubes. In a bowl, combine the soy sauce, sherry, sesame oil, salt, pepper, and 1/2 tsp of sugar. Mix until combined. Add the chicken and marinate for 10 minutes.
• In a zipper bag, combine the 1/4 cup of flour and 1/3 cup corn starch.
• Drain the chicken, reserving the remaining marinade. Add the chicken to the bag, seal the bag and shake it till the chicken is evenly coated. Set aside.
• Drain the pineapple juice into a bowl. Add the ketchup, vinegar, 2 tbsp sugar, 1 tbsp cornstarch, and the reserved marinade.
• Heat 1 cup of oil in a large flat bottom wok until it is hot. Be careful not to let it heat to the point of smoking. Add half the chicken; spread the pieces around for even cooking. Cook for 2-3 minutes until they begin to brown. Turn them over carefully for another 2-3 minutes or until completely brown. Once they are brown on all sides, transfer to a paper towel-lined plate. Repeat until all the chicken is cooked.
• Carefully drain the oil from the pan. Clean the wok (remove any leftover bits of chicken and breading) and return it to high heat. Add remaining 1 tbsp of oil and the ginger. Stir fry for 15 seconds. Add the bell pepper and onion, stir-frying for 2-3 minutes. Next, add the pineapple chunks and cook for 1 minute. Then, add sweet and sour sauce to the wok. Bring the mixture to a low boil, stirring until it starts to thicken, about 1 minute. Add the cooked chicken and continue to cook for another 2-3 minutes.
• Remove pan from the heat. Serve hot.