Tuesday, February 22, 2011

Orange Chicken

Ever since we cut gluten out of my husband and daughters diets, we have greatly missed Chinese food. Most soy sauce has wheat in it and other things, like orange chicken and egg rolls are also deep fried and wheat filled. Last week I scoured the internet and found this fabulous gluten free, baked orange chicken recipe. I modified it a bit and it was a HUGE hit!

2 pounds boneless, skinless chicken breasts, cut into 2" cubes (I used cage free)
1/2 cup flour (or organic rice flour to be GF)
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons butter

1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice (I squeezed two fresh oranges in)
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce (I used gf garlic soy sauce)
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion (didn't have any so I omitted this)
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Melt butter and pour into a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.

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