International Cuisine: Orange Chicken

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.

ORANGE CHICKEN
(from Artisanal Gluten-Free Cookbook)
Print This Recipe

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s