Orange Chicken

For a demonstration on how to prepare Celiac Kitchen’s Orange Chicken, please check out the video on our YouTube Channel

Orange Chicken

Prepare Chicken

Use paper towel to pat dry 2 lbs boneless, skinless chicken breasts

Cube chicken into bite size pieces

Dip in egg wash (2 - 3 eggs beat with slight amount of water)

Dredge in corn starch blended with a bit of gluten free 1:1 flour (we used Cup4Cup Gluten Free Multipurpose Flour), slightly seasoned with salt and pepper

Set aside

Prepare Chicken

Dip cubed chicken in egg wash and dredge in corn starch blended with a bit of gluten free flour, slightly seasoned with salt and pepper

Orange Sauce

In sauce pan combine:

1 ½ cups orange juice

2 tablespoons sriracha sauce

6 tablespoons gluten free soy sauce or tamari

2 teaspoons sesame oil

1 teaspoon red pepper flakes

2 tablespoons honey

Stir as it simmer 5 – 7 minutes; sauce will reduce, flavors will blend

Orange Sauce

This flavorful combination is what makes your orange chicken taste so delicious!

Cook Chicken

In clean skillet, heat oil to 350°

Add coated, cubed chicken in small batches that allows room for cubed chicken to move

Cook until golden brown

Drain individual batches on a paper towel

Cook Chicken

Cook in small batches that allows room for cubed chicken to move around in oil

Combine Cooked Chicken and Sauce

Add cooked chicken to a clean skillet

Pour sauce on top to cover chicken

Simmer together until sauces reduces

Serve

Plate on a bed of rice

Add color and flavor by garnishing with sesame seeds, green onions and red pepper flakes

Serves 4