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  • Writer's pictureJoan Medlen

Gluten-Free Fun: Finding Favorites

Secretly, I’ve enjoyed our transition to gluten-free living for Andy.

I mean, what food-obsessed dietitian wouldn’t? I get to buy all sorts of new and different foods in the name of finding tasty treats for Andy. This is then followed by sharing with you: families and people I coach, blog readers, workshop attenders, Facebook Friends, and so on. I mean, it’s a service, right?

After two years, I have a few favorites to assist me with gluten-free cooking.  However, for this entry, I want to share two of Andy’s favorites!

San-J Sweet and Tangy Sauce

San-J Gluten-free Sweet and Tangy Sauce

Have you been missing Chinese Take-Out? We did! Andy has always loved Sweet and Sour Chicken, now off-limits due to the breading and the soy sauce (yes, soy sauce has wheat in it!). And then, we discovered San-J.  San-J makes a number of products we use including Tamari (like soy sauce), Sweet and Tangy, and Peanut Sauce. To be clear, I’m not receiving any benefit from writing this blog. I did meet one of the representatives from the company at the ADA convention in Colorado last year. He was very excited because they had just received approval to add the GF symbol to their products. This is a great benefit to people who are shopping for gluten-free foods!

By far, Andy’s favorite is the Sweet and Tangy Chicken I make.  I like it too: it’s a fast, tasty meal!

Sweet and Tangy Chicken

Sweet & Tangy Chicken

Foods you need:

  1. Chicken breasts

  2. San-J GF Sweet and Tangy Sauce

  3. Tom Sawyer GF Flour Blend

  4. Vegetable Oil

Here’s what you do:

  1. Cut the chicken breasts in to cubes.

  2. Put 1 cup of flour in a zip-lock bag or large plastic container.

  3. Add the chicken cubes.

  4. Shake until well coated.

  5. Warm 1-2 Tbsp Oil in a pan.

  6. Add floured chicken.

  7. (you can add cut vegetables in if you want)

  8. Saute’ until about half-way done.

  9. Add San-J GF Sweet and Tangy Sauce

  10. Let simmer about 20 minutes, stirring occasionally.

  11. Serve over steamed rice.

Andy loves this for dinner or for lunch the next day. It’s got a terrific texture, the meat is tender, and it tastes great. I usually add sweet onion and carrots to ours (when it’s available, I put pineapple in my portion – Andy’s not a fan.)
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