Orange Chicken

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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.

Ingredients:

  •  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.
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Cinco Mexican Cantina Restaurant

Last night my husband and I dined at Cinco.  This restaurant has 4  locations around the Atlanta area.  We dined at the Akers Mill Road location.  The atmosphere of this restaurant inside was really nice.  I really liked the decor and there is dining available on the rooftop too.  I did some research ahead of time and found out the that chips, salsa, salads and tacos requested using corn tortillas were gluten-free.  While I was there I asked if the braised beef enchiladas were made with corn tortillas and I was told they were so I order that and a Cinco Margarita.  They make the margaritas pretty strong, but I enjoyed it.  The salsa served with the chips was smoky and had just enough kick that you could feel it, but not too potent.  We ordered guacamole to start and that arrived late…..about 2 minutes before our entrees.  The service at this location is just plain slow.  We were scheduled to see a show after dinner so I had to be forceful in asking where our guacamole was and in requesting the check. 

The guacamole was okay.  It could have used some salt.  As a matter of fact, many items could have used some salt in my opinion and there are no salt and pepper shakers on the table.  The enchiladas were pretty good.  I enjoyed the meat, but I would’ve liked to have seen a little more sauce on the plate.  They were served with black beans and jalepeno corn.  I can attest to the fact that the corn was fresh since I found a few corn silks on my plate.  The beans could have used more seasoning. 

All in all I think this restaurant was an experience that just lacked a little more flavor.

Cinco Mexican Cantina on Urbanspoon