Cooking and Serving: 35 minutes | 4 servings
Ingredients
¾ cup (6 fluid ounces) freshly squeezed orange juice, strained of pulp | ¾ cup (6 fluid ounces) chicken stock | 2 tablespoons (18 g) basic gum-free gluten free flour blend
Description
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 4 servings
Ingredients
¾ cup (6 fluid ounces) freshly squeezed orange juice, strained of pulp
¾ cup (6 fluid ounces) chicken stock
2 tablespoons (18 g) basic gum-free gluten free flour blend
¼ cup (2 fluid ounces) tamari, or gluten free soy sauce
2 tablespoons (1 fluid ounce) unseasoned rice vinegar, (or white balsamic
½ teaspoon garlic powder
¼ teaspoon chili powder, optional
¼ teaspoon ground ginger
3 tablespoons (63 g) honey
1 ½ pounds skinless boneless chicken breast, cut into 1-inch cubes
1 ½ cups gluten free Panko-style bread crumbs, or gluten free corn flakes
Cooked white or brown rice
Chopped scallions
Instructions
MAKE THE SAUCE
In a medium-size, heavy-bottom saucepan, place the orange juice, chicken.
stock and flour, and whisk vigorously to combine, making sure the flour.
doesn’t clump at all.
Add the tamari, rice vinegar, garlic powder, chili powder, ground ginger and.
honey, whisking to combine after each addition.
Place the saucepan over medium-high heat and cook, whisking frequently, until.
the mixture begins to simmer. Continue to cook, whisking frequently, until.
the mixture is reduced minutes).
Remove the sauce from the heat and transfer it to a large heat-safe bowl.
Allow the sauce to cool, whisking occasionally, until no longer hot to the.
The sauce can also be made, cooled, sealed tightly and stored in the.
refrigerator for up to 5 days before proceeding with the recipe.
PREPARE THE CHICKEN
Place about 1/2 of the cooled sauce in a separate, medium-size bowl. Place.
the raw, cubed chicken next to it, and a bowl with the bread crumbs next to.
Dip the chicken pieces, one at a time, in the sauce on all sides, then in the.
bread crumbs on all sides, and place about 1/2-inch apart on the prepared.
Place the baking sheet in the center of the preheated oven and bake for about.
15 minutes or until golden brown all over and opaque throughout.
Remove from the oven and toss the cooked chicken pieces in the remaining.
Serve over rice, garnished with scallions.
PREPARE THE CHICKEN
Place about 1/2 of the cooled sauce in a separate, medium-size bowl. Place.
the raw, cubed chicken next to it, and a bowl with the bread crumbs next to.
Dip the chicken pieces, one at a time, in the sauce on all sides, then in the.
bread crumbs on all sides, and place about 1/2-inch apart on the prepared.
Place the baking sheet in the center of the preheated oven and bake for about.
15 minutes or until golden brown all over and opaque throughout.
Remove from the oven and toss the cooked chicken pieces in the remaining.
Serve over rice, garnished with scallions.