Wheat Free Orange Chicken?

[Dianamiester]

Hi, my son Andrew is Wheat Free, and we have been following this diet now for over six months with wonderful results with his health. Ive done all the research and buy all the special products and have been pretty amazed at what i am able to find as far as replacements for certain items. However, one of his favorite things is Orange Chicken!! I havent been able to find this anywhere, even in a recipie format! Both my children keep asking for it, and becuz it is a family favorite, we are all suffering its loss!! Anyone ever heard of a recipie or wheat free frozen variety of orange chicken??? Thanks!

Diana

[penguin]

Did you use a recipe before or buy it pre-packaged? If it was a recipe, do you mind posting it? I'm sure we could convert it from there!

[Mango04]

It can be made with cornstarch instead of flour. I had it that way once and couldn't even tell the difference.

[Dianamiester]

ive never actualy attempted to make it from scratch before.... ive made at home before from a premade package. Im afraid mine wont come out as yummy, but obviously im willing to try. I don't have any recipies, but if anyone else has tried a recipie they could recomend that would be great!!!

[penguin]

Here's a recipe from allrecipes.com, I modifed it to make it gluten-free, and it would work, but I haven't tried it.

Open Original Shared Link

INGREDIENTS:

Sauce:

1 1/2 cups water

2 tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons wheat-free tamari (San-J)

1 tablespoon grated orange zest

1 cup packed brown sugar

1/2 teaspoon minced fresh ginger root

1/2 teaspoon minced garlic

2 tablespoons chopped green onion

1/4 teaspoon red pepper flakes

1 tablespoons cornstarch

2 tablespoons water

Chicken:

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces

1 cup cornstarch

1/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

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DIRECTIONS:

Pour into saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and tamari; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.

In another resealable plastic bag, mix 1 c. cornstarch, salt, and pepper. Add marinated chicken pieces, and shake to coat.

Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.