Orange Chicken isn’t an authentic Asian dish as far as I know, but you’ll find it in many take-out Chinese restaurants. Since take-out Chinese is not a part of our diet, I like to make my own take-out from time to time. This isn’t as gooey, rich, and breaded as you’ll likely find at your local eatery. But it’s tasty, definitely healthier, and best of all can be made at home.
This recipe is from one of my favorite gluten-free cookbooks, Artisanal Gluten-Free Cooking by Kelli and Peter Bronski. I added some crisp-cooked broccoli to the chicken and sauce and served it over brown rice.
(from Artisanal Gluten-Free Cookbook)
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2/3 cup orange juice
1/4 cup tamari wheat-free soy sauce
1 Tablespoons dry sherry
1 Tablespoon + 1 teaspoon brown sugar
2 teaspoons cornstarch
1-2 Tablespoons olive oil
3 garlic cloves, minced
1 Tablespoon minced fresh ginger
zest of 1/2 orange, julienned
4 boneless, skinless chicken breasts, cubed
Mix together the orange juice, soy sauce, sherry, brown sugar, and cornstarch in a saucepan. Stir to dissolve the cornstarch. Heat over medium heat until the mixture comes to a boil and thickens, stirring occasionally. Remove from the heat.
Heat the olive oil in a skillet over medium-high heat. Add the garlic, ginger, and zest and sauté until fragrant. Add the chicken and sauté until browned and cooked through.
Add the orange sauce to the chicken and heat through.