Side Pannel
Gluten Free Orange Chicken
Gluten Free Orange Chicken
- Recipe Submitted by maryjosh on 01/19/2018
Ingredients List
- For the sauce
- 3/4 cup (6 fluid ounces) freshly squeezed orange juice, strained of pulp (from about 4 medium oranges)
- 3/4 cup (6 fluid ounces) chicken stock
- 2 tablespoons (18 g) basic gum-free gluten free flour blend (or try an equal amount sweet white rice flour)
- 1/4 cup (2 fluid ounces) tamari or gluten free soy sauce
- 2 tablespoons (1 fluid ounce) unseasoned rice vinegar (or white balsamic or white wine vinegar)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder (optional)
- 1/4 teaspoon ground ginger
- 3 tablespoons (63 g) honey
- For the chicken
- 1 1/2 pounds skinless boneless chicken breast, cut into 1-inch cubes
- 1 1/2 cups gluten free Panko-style bread crumbs (or gluten free corn flakes coarsely ground in a blender or food processor)
- Cooked white or brown rice, for serving
- Chopped scallions, for serving
Directions
Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment paper and set it aside.
In a medium-size, heavy-bottom saucepan, place the orange juice, chicken stock and flour, and whisk vigorously to combine, making sure the flour doesn’t clump at all. Add the tamari, rice vinegar, garlic powder, chili powder, ground ginger and honey, whisking to combine after each addition. Place the saucepan over medium-high heat and cook, whisking frequently, until the mixture begins to simmer. Continue to cook, whisking frequently, until the mixture is reduced by about 1/4 and has begun to thicken (about 6 minutes). Remove the sauce from the heat and transfer it to a large heat-safe bowl. Allow the sauce to cool, whisking occasionally, until no longer hot to the touch. The sauce can also be made, cooled, sealed tightly and stored in the refrigerator for up to 5 days before proceeding with the recipe.
Place about 1/2 of the cooled sauce in a separate, medium-size bowl. Place the raw, cubed chicken next to it, and a bowl with the bread crumbs next to that. Dip the chicken pieces, one at a time, in the sauce on all sides, then in the bread crumbs on all sides, and place about 1/2-inch apart on the prepared baking sheet. Place the baking sheet in the center of the preheated oven and bake for about 15 minutes or until golden brown all over and opaque throughout.
Remove from the oven and toss the cooked chicken pieces in the remaining sauce. Serve over rice, garnished with scallions.
In a medium-size, heavy-bottom saucepan, place the orange juice, chicken stock and flour, and whisk vigorously to combine, making sure the flour doesn’t clump at all. Add the tamari, rice vinegar, garlic powder, chili powder, ground ginger and honey, whisking to combine after each addition. Place the saucepan over medium-high heat and cook, whisking frequently, until the mixture begins to simmer. Continue to cook, whisking frequently, until the mixture is reduced by about 1/4 and has begun to thicken (about 6 minutes). Remove the sauce from the heat and transfer it to a large heat-safe bowl. Allow the sauce to cool, whisking occasionally, until no longer hot to the touch. The sauce can also be made, cooled, sealed tightly and stored in the refrigerator for up to 5 days before proceeding with the recipe.
Place about 1/2 of the cooled sauce in a separate, medium-size bowl. Place the raw, cubed chicken next to it, and a bowl with the bread crumbs next to that. Dip the chicken pieces, one at a time, in the sauce on all sides, then in the bread crumbs on all sides, and place about 1/2-inch apart on the prepared baking sheet. Place the baking sheet in the center of the preheated oven and bake for about 15 minutes or until golden brown all over and opaque throughout.
Remove from the oven and toss the cooked chicken pieces in the remaining sauce. Serve over rice, garnished with scallions.
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