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Gluten-Free Orange Chicken Recipe

Gluten-Free Orange Chicken

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Learn the best easy tech to make gluten-free orange chicken Get recipe tips for a delicious and healthy version Fast simple restaurant quality meal

Ingredients

Scale
  • For the Chicken:
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 2 large eggs, lightly beaten
  • 1 cup cornstarch
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.25 cup avocado oil or vegetable oil
  • For the Orange Sauce:
  • 1 cup fresh orange juice
  • 1 zest of one orange
  • 0.333 cup coconut aminos or tamari
  • 0.25 cup honey or maple syrup
  • 2 tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

  • Prep the Chicken: Pat the chicken pieces dry with a paper towel. In one bowl, place the beaten eggs. In another bowl, whisk together the cornstarch, salt, and pepper.
  • Coat the Chicken: Dip each piece of chicken into the egg, then dredge it in the cornstarch mixture until fully coated. Place on a plate.
  • Pan-Fry to Perfection: Heat the oil in a large skillet over medium-high heat. Add chicken in a single layer, in batches, and cook for 3-4 minutes per side until golden brown. Transfer to a paper towel-lined plate.
  • Whisk the Sauce: In a medium bowl, whisk together the orange juice, orange zest, coconut aminos, honey, rice vinegar, garlic, and ginger.
  • Bring it All Together: Pour out excess oil from the skillet. Pour in the orange sauce and simmer for 2 minutes. Whisk in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens.
  • Toss and Serve: Add the cooked chicken back to the skillet and toss to coat in the sauce. Serve immediately over rice.

Notes

A quick and easy recipe for gluten-free orange chicken with a crispy cornstarch coating and a sweet, tangy sauce. It’s a family-friendly weeknight dinner that tastes just like takeout.

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