Sensitive Mommy: Recipe {Sweet & Sour Chicken with Rice Sticks

  • January 22, 2015

I love Chinese Food! Problem is most Chinese food has gluten.  I eat very little gluten, as it is just easier with a 3 year old celiac in your home, and I feel better when I don’t eat it. And of course if I try to eat something the kids has to have some too. So I need to make GF stir fry… 

Sweet and Sour Chicken Stir Fry

This is a good recipe to go meatless or stretch with veggies.


  • La Choy Sweet and Sour Sauce
  • 1-2 Chicken Breasts or 1.5 cups Chicken
  • (I split and trimmed a huge pack of chicken breasts and used pieces from that) 
  • 1 Tablespoon of minced garlic
  • 1 cup frozen (defrosted) or fresh veggies per person (I used 3 cups)
  • 1 pack Rice Sticks.
  • GF Dedicated Non-Stick Frying Pan, small pot to boil water


  1. Cook chicken and garlic in non-stick pan.
  2. Toss in veggies.
  3. Pour on La Choy Sweet and Sour Sauce. I used 12 bottle. Cook 5 minutes.
  4. Divide and pour over cooked rice sticks.

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Captain and I found rice sticks at the grocery store and wanted to try them out. Here is how to cook rice sticks.


I really enjoyed this sweet and tangy dish. The rice sticks were great, although Captain and Mr. Sensitive did not like them. This dish could easily be served over rice or egg noodle, I even saw noodles made from mushroom at the store (I hate mushrooms). 

See Ya,

Sensitive Mommy

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