We return to that magical June 2009 issue of Bon Appetit for this recipe for a “15 minute” spicy orange chicken. Now, I don’t know about 15 minutes — unless they weren’t including prep time — but this is still a very quick recipe compared to my regular go to orange chicken recipe. No messy breading, no deep frying, just a simple orange chicken with a nice flavor payoff for something that takes so little time. I think that it would be even better if you added some garlic and a little fresh ginger.
I guess I dropped the ball until a few months ago with regard to reading the label on my soy sauce, because the Kikkoman (at least) is definitely not gluten free. However, Bragg has a product called Liquid Aminos, which is a gluten free, soy based product and tastes very close to soy sauce. I can find it in the health food aisle at my grocery store, but if you can’t find it at yours then you can probably find it at Whole Foods or GNC, or you can order it online.
adapted from Spicy Orange Chicken Stir-Fry, Bon Appetit, June 2009
makes 6 servings
Ingredients
1 1/2 cups jasmine rice
3/4 cup freshly squeezed orange juice (3-4 oranges)
3 Tbsp. liquid aminos (or soy sauce)
1 Tbsp. cornstarch
2 tsp. finely grated orange peel
2 Tbsp. canola oil
1 small red onion (or 2 shallots), thinly sliced
a large pinch of dried crushed red pepper
1 1/2 lbs. chicken cutlets or chicken breasts, thinly cut crosswise into 1/2 inch wide strips
salt and pepper to taste
1 8 oz. package of snow peas or stringless sugar snap peas
Instructions
1. Prepare rice according to the package directions. Set aside, cover, and keep warm until serving.
2. In the meantime, whisk the orange juice, liquid aminos (or soy sauce), and cornstarch in a medium bowl until the cornstarch is completely dissolved. Add the orange peel and mix.
3. Heat the canola oil over high heat in a large non-stick skillet or wok. Add onion (or shallots) and crushed red pepper. Stir fry for 1 minute.
4. Season chicken with salt and pepper. Add the chicken to the skillet or wok and stir fry until the onion is crisp-tender and the chicken is cooked through, about 4-5 minutes. Add snow peas (or sugar snap peas) and the orange juice/cornstarch mixture.
5. Toss until the sauce thickens and comes to a boil and the peas are crisp-tender, about 3-4 minutes. Season with salt and pepper and serve with rice.
Posted in Food, Gluten Free, Main Dishes, Quick and Easy | 3 Comments »
Thanks for the recommendation! I was wondering what to have for dinner when I stumbled across your post… Super yummy, thanks!
posted: August 9th, 2009 at 10:09 pmThanks for stopping by, Remlee! I’m glad to hear that you enjoyed the orange chicken recipe.
posted: August 10th, 2009 at 9:31 amI have several gluten-free loved ones, so I’m always glad to come across another good gf recipe.
posted: June 16th, 2011 at 1:32 amIn regard to the gf soy sauce, I use San-J brand gluten free soy sauce (tamari). They have an organic version, too. I live in seattle, they have it at my local Thriftway (I don’t know if you have them in Boston, but they’re a midline grocery store), and Whole Foods.