Friday, October 4, 2013

Gluten Free Friday! (Gluten Free Orange Chicken)

Happy Friday everyone! I hope everyone has had a good week and it looking forward to the weekend. Welcome to another edition of Gluten Free Friday. If you’re on a gluten free diet one of the things you really don’t get to enjoy is Chinese food. Most Chinese food, like General Chicken and Sweet and Sour Chicken, is loaded with gluten in the breading and let’s not forget about the noodles, crab rangoon, and egg rolls that are also loaded with gluten. Well today I have a solution to that problem with a Gluten Free Orange Chicken recipe. I came across this recipe one day while navigating the sea of recipes on the internet and immediately knew I was going to have to give this a try. Now I know this won’t satisfy your cravings for crab rangoon or egg rolls (though I’m working on that), but it’s a good start and hopefully this does the job of satisfying any cravings you might have for Chinese food. In addition to being Gluten Free, this dish is also low in carbs and high in protein. Give it a try and let me know what you think in the comments below.

Gluten Free Orange Chicken

For The Chicken
  • 2 lbs Boneless Skinless Chicken Thighs
  • 1 Tbsp Cornstarch
  • 1/4 cup Coconut Flour
  • Salt and Pepper
  • 3 Tbsp Coconut Oil

For The Sauce
  • 1 Tbsp Ginger, chopped
  • 1/4 cup Orange Juice
  • 2 Tbsp Fish Sauce
  • 2 Tbsp Gluten Free Soy Sauce
  • 1 1/2 tsp Orange Extract
  • 2 tsp Sweetener
  • 1 cup Water
  • 1/2 tsp Ground Coriander
  • 1 Tbsp Orange Zest
  • 1/4 tsp Red Pepper Flakes
  • 1/4 tsp Sesame Seeds
  • 2 Tbsp Scallions, chopped

1. Chop the chicken thighs into bite sized pieces.
2. Combine the cornstarch and coconut flour in a medium sized bowl and season with salt & pepper.
3. Add the chicken to the flour mixture and toss well until fully coated.
4. Heat coconut oil in a large saute pan.
5. Cook the chicken in small batches until golden brown and no longer pink; remove the chicken to a plate or bowl.
6. Combine the ginger, orange juice, fish sauce, soy sauce, orange extract, sweetener, water, and coriander in a blender or magic bullet and blend until smooth.
7. Pour into a saute pan and cook until reduced by half.
8. Add the chicken into the sauce and stir to coat.
9. Cook for about two minutes and then add the orange zest, sesame seeds, red pepper flakes and scallions.
10. Cook for another minute, then remove from the heat and serve garnished with more orange zest if preferred.

Approximate nutrition info per serving: 424 calories, 20g fat, 6g net carbs, 46g protein

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