Orange Chicken (Gluten Free)
One of the things I miss most with this gluten allergy is fried food. I know it sounds crazy for a person coaching nutrition to create a fried food recipe, but here we are. It’s honestly really good.
Chicken
2 Egg Whites
1/2 cup Gluten Free flour. (I use Pamela’s 1:1)
2 teaspoons garlic powder
1/8 teaspoon salt
1 lb. boneless skinless chicken breast
2 tablespoon coconut oil, or more, if needed
Orange Sauce
2/3 cup 100% orange juice
2 tablespoon soy sauce, or tamari
2 tablespoon honey
1 teaspoon sriracha
2 teaspoon cornstarch
Optional Toppings
fresh orange zest
sesame seeds (will add fat)
Instructions
Prepare orange chicken sauce by mixing together orange juice, coconut aminos, honey, and sriracha. Set aside.
Crack 2 eggs in a medium bowl and whisk until scrambled. Then, place GF flour, garlic powder, and salt in another medium bowl and whisk.
Prepare chicken by thinly slicing into bite-sized pieces. Then, dunk each piece into the egg wash and coat with the flour mixture. Repeat until all chicken slices are fully coated.
Heat a tablespoon of coconut oil in a large pan over medium/high heat. Cook chicken pieces on each side for 2-4 minutes or until fully cooked. Depending on the size of your pan, you may need to do this in batches. Add more oil as needed.
Once all chicken is fully cooked, remove from pan. Then, add in sauce and sprinkle in 2 teaspoons of cornstarch. Whisk over medium-high heat until sauce has thickened and cornstarch has dissolved.
Add chicken back in and toss in sauce. Season with fresh orange zest and sesame seeds (optional).
Serve with your choice of grain and veggie!