Gluten Free Orange Chicken
This gluten free orange chicken tastes even better than Panda Express, and it's much healthier, too. Get those oranges ready!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup freshly squeezed orange juice (strained of pulp (from about 4 medium oranges))
- 3/4 cup chicken stock
- 2 tablespoons basic gum-free gluten free flour blend ((or try an equal amount sweet white rice flour))
- 1/4 cup tamari (or gluten free soy sauce)
- 2 tablespoons 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 honey
- 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
- Chopped scallions
Instructions
- 1
Preheat your oven to 350°F. Line a large rimmed baking sheet with parchment paper and set it aside.
- 2
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.
- 3
Add the tamari, rice vinegar, garlic powder, chili powder, ground ginger and honey, whisking to combine after each addition.
- 4
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).
- 5
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.
- 6
The sauce can also be made, cooled, sealed tightly and stored in the refrigerator for up to 5 days before proceeding with the recipe.
- 7
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.
- 8
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.
- 9
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.
- 10
Remove from the oven and toss the cooked chicken pieces in the remaining sauce.
- 11
Serve over rice, garnished with scallions.