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Gluten Free Orange Chicken Recipe

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4.3 from 79 reviews

This Gluten Free Orange Chicken recipe features tender chicken thighs coated in a ginger-garlic cornstarch blend, pan-fried until crispy, and tossed with bright green broccoli in a sweet and tangy orange sauce. Served over fluffy white rice, this dish offers a flavorful, gluten-free twist on a classic favorite that's perfect for a satisfying weeknight dinner.

Ingredients

Chicken and Coating

  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • ¼ cup plus 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

Sauce

  • ½ cup orange juice
  • ½ cup chicken stock (or any kind you have)
  • ¼ cup honey
  • ¼ cup soy sauce

Vegetables and Serving

  • 1 pound broccoli, cut into bite-sized pieces
  • Cooked white rice, for serving
  • 3 tablespoons olive or canola oil (or preferred cooking oil)

Instructions

  1. Prepare Chicken Coating: In a bowl, whisk together ¼ cup of cornstarch, ground ginger, garlic powder, kosher salt, and black pepper. Add chicken pieces and toss until evenly coated with the seasoning mixture.
  2. Make the Sauce: In a separate bowl, whisk together the remaining 1 tablespoon cornstarch with orange juice, chicken stock, honey, and soy sauce until smooth. Set aside.
  3. Heat the Skillet: Preheat a large skillet over medium-high heat and add about 3 tablespoons of your preferred cooking oil, ensuring it covers the pan bottom. Heat until the oil is very hot and shimmering.
  4. Cook the Chicken: Add the coated chicken pieces in a single layer to the hot oil. Let them sizzle undisturbed for about 3 minutes per side until golden brown and crispy. Cook in batches if necessary to avoid overcrowding the pan.
  5. Add Broccoli: Once the chicken is browned on both sides, add the broccoli to the skillet and stir to combine. If the pan looks too dry or chicken starts sticking, add a few extra tablespoons of oil.
  6. Combine Sauce and Simmer: When broccoli turns bright green, pour the prepared orange sauce mixture into the skillet. Reduce heat to medium and bring the sauce to a boil.
  7. Thicken the Sauce: Let the sauce simmer, uncovered, for 5-10 minutes until it thickens and reduces slightly, coating the chicken and broccoli nicely.
  8. Serve: Serve the orange chicken and broccoli immediately over cooked white rice. Optionally sprinkle more soy sauce for extra flavor. Enjoy your delicious gluten-free meal!

Notes

  • Cut chicken into roughly equal-sized pieces for even cooking.
  • Maintain medium-high heat so the chicken crisps nicely without burning.
  • Cooking in batches prevents overcrowding and helps achieve a crispy texture.
  • Adjust honey or soy sauce amounts to taste for sweeter or saltier sauce.
  • Use gluten-free soy sauce to maintain the gluten-free status.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://recipethrive.com/gluten-free-orange-chicken-recipe/