Orange Chicken with Fried Cauli-Rice

Here’s another one of my favorite Asian inspired dishes. Our local Chinese restaurant has great foods – my favorites are orange and cashew chicken. I haven’t quite figured out a good cashew chicken recipe yet but this Orange Chicken recipe is pretty darn close- plus much healthier! The sauce is really easy to make and tastes great over pan fried or oven baked chicken. Enjoy! Makes 4 servings

2014-05-12 18.48.08

Chicken
4 chicken breasts, cut into small chunks
1/2 tsp ground ginger
1/4 tsp black pepper
1/2 tsp sea salt
1/2 cup gluten free flour of choice
1/3 cup dairy free milk of choice (unsweetened)
1/2 tsp vinegar
2 Tbsp olive oil
Orange Sauce
2/3 cup orange juice
1 Tsp orange zest (optional)
1 tsp coconut aminos or soy sauce alternative
1 tsp sesame oil
1/4 cup chicken broth or water
1 tsp fresh ginger, minced
1/4 tsp red pepper flakes (more if desired)
1 Tbsp guar gum or corn starch
1 tsp sea salt
Fried Cauli Rice
I head of cauliflower, riced or shredded
1 tsp sesame oil
1/4 cup shredded carrots
1/2 cup broccoli, finely chopped
1/4 cup onions, diced
1/2 tsp minced garlic
1/2 tsp sea salt
1/4 tsp black pepper

  • In a bowl, combine ground ginger, pepper, salt and flour for chicken. In a separate bowl, combine milk and vinegar. Dip each chicken chunk into milk mixture and then bread in flour mix. Cook in hot skillet with olive oil. Repeat with each piece of chicken until cooked through and starting to brown. Alternatively, you can bake you chicken chunks at 400F for about 25 minutes – turning halfway through.
  • While chicken is cooking, combine sauce ingredients into a saucepan. Bring to boil over low heat and stir frequently with a whisk to prevent clumping. Sauce should thicken as it cooks and stands. Cook for about 10 minutes or until desired consistency and remove from heat. Pour sauce over cooked chicken.
  • To make the rice, boil shredded cauliflower for about 8 minutes in a large saucepan. Drain from water and press with a paper towel to remove any excess water held. In a large skillet, “fry” the rice in sesame oil with carrots, broccoli, onions, garlic salt and pepper for a few minutes to let the flavors combine. Serve with chicken.
  • Top everything with green onions if desired.

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