Post by Loupy on Mar 16, 2019 19:16:45 GMT -7
Baked Gluten Free Orange Chicken
From: Cassy Joy @ fedandfit.com/gluten-free-crispy-orange-chicken/
This baked gluten free orange chicken tastes just like your favorite Chinese takeout while also being better for you! Chicken is coated in a mixture of arrowroot and rice flour then baked to crispy perfection and tossed in a perfectly sweet and tangy orange sauce.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Serves: 5
Ingredients
For the marinade:
1 egg white
3 tablespoons arrowroot starch
1 tablespoon coconut aminos
1 teaspoon apple cider vinegar
½ teaspoon coarse sea salt
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
For the flour coating:
½ cup arrowroot starch
½ cup white rice flour
1 teaspoon coarse sea salt
Avocado oil spray, or about 1 tablespoon avocado oil
For the sauce:
½ cup water
½ cup fresh orange juice (about 2 oranges)
2 tablespoons coconut sugar
1 tablespoon coconut aminos
1 teaspoon apple cider vinegar
¼ teaspoon crushed red pepper flakes
1 tablespoon arrowroot starch
Instructions:
Preheat the oven to 425 F and line a rimmed baking sheet with parchment paper, then lightly spray it with the avocado oil spray, or brush it with half of the avocado oil.
In a large bowl, whisk together the egg white, arrowroot starch, coconut aminos, apple cider vinegar, and salt.
Add the chicken to the marinade and toss to coat.
In a small bowl, whisk together the arrowroot starch, white rice flour, and sea salt.
Remove the chicken from the marinade then dredge in the flour mixture, then shake off the excess flour and lay the chicken on the baking sheet.
Lightly spray the chicken with avocado oil, or brush it with the remaining oil, then bake for 15 minutes.
After 15 minutes, flip the chicken then bake for an additional 15 minutes, until browned and crisp.
While the chicken is baking, whisk together the water, orange juice, coconut sugar, coconut aminos, apple cider vinegar, and red pepper flakes in a saucepan over medium heat.
Bring to a boil, then whisk together 1 tablespoon arrowroot starch with 2 tablespoons water.
Pour the arrowroot mixture into the sauce, then bring to a boil.
Once the sauce has thickened, remove from heat.
Toss the chicken with the orange sauce then garnish with white sesame seeds.
Serve over white or brown rice or cauliflower rice and enjoy!
From: Cassy Joy @ fedandfit.com/gluten-free-crispy-orange-chicken/
This baked gluten free orange chicken tastes just like your favorite Chinese takeout while also being better for you! Chicken is coated in a mixture of arrowroot and rice flour then baked to crispy perfection and tossed in a perfectly sweet and tangy orange sauce.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Serves: 5
Ingredients
For the marinade:
1 egg white
3 tablespoons arrowroot starch
1 tablespoon coconut aminos
1 teaspoon apple cider vinegar
½ teaspoon coarse sea salt
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
For the flour coating:
½ cup arrowroot starch
½ cup white rice flour
1 teaspoon coarse sea salt
Avocado oil spray, or about 1 tablespoon avocado oil
For the sauce:
½ cup water
½ cup fresh orange juice (about 2 oranges)
2 tablespoons coconut sugar
1 tablespoon coconut aminos
1 teaspoon apple cider vinegar
¼ teaspoon crushed red pepper flakes
1 tablespoon arrowroot starch
Instructions:
Preheat the oven to 425 F and line a rimmed baking sheet with parchment paper, then lightly spray it with the avocado oil spray, or brush it with half of the avocado oil.
In a large bowl, whisk together the egg white, arrowroot starch, coconut aminos, apple cider vinegar, and salt.
Add the chicken to the marinade and toss to coat.
In a small bowl, whisk together the arrowroot starch, white rice flour, and sea salt.
Remove the chicken from the marinade then dredge in the flour mixture, then shake off the excess flour and lay the chicken on the baking sheet.
Lightly spray the chicken with avocado oil, or brush it with the remaining oil, then bake for 15 minutes.
After 15 minutes, flip the chicken then bake for an additional 15 minutes, until browned and crisp.
While the chicken is baking, whisk together the water, orange juice, coconut sugar, coconut aminos, apple cider vinegar, and red pepper flakes in a saucepan over medium heat.
Bring to a boil, then whisk together 1 tablespoon arrowroot starch with 2 tablespoons water.
Pour the arrowroot mixture into the sauce, then bring to a boil.
Once the sauce has thickened, remove from heat.
Toss the chicken with the orange sauce then garnish with white sesame seeds.
Serve over white or brown rice or cauliflower rice and enjoy!
