Orange Chicken


Ready for some delicious gluten free take out?  I’ve got a great chinese recipe that I came across that is so yummy you’ll never miss the gluten.  You’ll get a little messy making this dish in the kitchen, but the flavor is well worth the mess.  Serve this with some steamed rice and you are all set.


  •  2lbs boneless skinless chicken, chopped into bite sized pieces
  • 1 large egg
  • 1 1/2 teaspoons salt
  • white pepper
  • oil (for frying)
  • 1/2 cup cornstarch, plus 1 tablespoon
  • 1/4 cup white rice flour ( I used Bob’s Red Mill)
  • 1 tablespoon ginger-root, minced
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon crushed hot red chill pepper
  • 1/4 cup green onion, chopped
  • 1 tablespoon white wine vinegar
  • 1/4 cup water
  • 1/2 teaspoon sesame oil

Orange Sauce

  • 1 1/2 tablespoons soy sauce (I used San-J Gluten Free Soy Sauce)
  • 1 1/2 tablespoons water
  • 5 tablespoons sugar
  • 5 tablespoons white vinegar
  • zest of 1 orange
  • Mix ingredients for orange sauce in a small bowl and set aside.  Place chicken pieces in large bowl and stir in egg, salt, pepper and 1 tablespoon oil.  Mix well.  Stir cornstarch and flour together and add chicken pieces, stirring to coat.  Heat oil for deep-frying in wok or dutch oven to 375 degrees.  Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.  Remove chicken from oil with slotted spoon and drain on paper towels; set aside. Clean wok or dutch oven and heat 15 seconds over high heat.  Add 1 tablespoon oil and then add ginger and garlic.  Stir-fry until fragrant; about 10 seconds.  Add and stir-fry crushed chiles and green onions. Add white wine vinegar and stir 3 seconds.  Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken then heat until sauce is thickened.  Stir in sesame oil and orange zest if desired.

General Tso’s Chicken

Yesterday I made this amazing chinese stir fried chicken reminiscient of what P.F. Chang’s calls their Chang’s Spicy Chicken.  I tried using a new gluten-free soy sauce and I was very pleased with the flavor this recipe produced.  I served this chicken alongside some jasmine rice and simple green beans.


2 tsp vegetable oil

3-4 cloves finely chopped garlic

3 scallions chopped

1 c pineapple juice

2 T chili sauce with garlic

2 T rice vinegar

4 tsp granulated sugar

1 tsp gluten-free soy sauce (I used San-J Organic Gluten and Wheat Free Tamari Soy Sauce) 

2 T water

1/2 tsp cornstarch

For chicken you will need 2-3 chicken breasts cut into chunks, 1/2 vegetable oil and 1/3 c cornstarch

Heat oil in a medium saucepan and saute garlic and scallions for about 20 seconds and then add your pineapple juice, chili sauce, vinegar, sugar and soy sauce.  Dissolve cornstarch in 2 T water and add to saucepan.  Bring mixture to a boil and then turn down to simmer for about 5 minutes until thick and syrupy. 

Heat another 1/2 C vegetable oil in a large wok or saute pan over medium-high heat.  While oil is heating coat the chicken pieces in cornstarch until they are all dusted.  Saute coated chicken in hot oil until lightly browned and then drain on paper towels.  You may have to cook your chicken in batches to prevent the pan from being too crowded.  Once all chicken has been cooked pour it in a bowl and add sauce.  Toss to coat the chicken and then serve immediately.