Sometimes you just crave certain food. Chinese food is one of those foods that my hubby craves. Since almost everything in Chinese food is covered with soy sauce (which is not gluten free) it is almost impossible to indulge in that craving.I have made GF Orange chicken before and he loves it. I have also used the same recipe and changed out the protein, instead of using chicken beef works just as well.
.Ingredients
- 1 1/2 pounds chicken breast cut into bite size pieces
- 1/3 C white sugar
- 1/3 C rice wine vinegar
- 2 tbsp frozen orange juice concentrate
- 1 tsp salt
- 1 tsp Tamari
- 1/4 C cornstarch
- 2 tsp orange zest
- 3 tablespoons grated fresh ginger
- 1 1/2 tbsp minced garlic
C oil for frying
Directions
- Lay the chicken out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and tamari. Set aside
- .Heat oil in a wok over medium-high heat. Toss dried chicken in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside.
- Drain all of the oil from the wok except about 1 tablespoon.Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add chicken, and heat through.
I like to serve this with rice and either steamed broccoli or stir-fried broccoli.
Bon Appetit.
