Orange Chicken

Another yummy gluten and dairy free meal. If you are trying to avoid gluten, do not use Kikkoman soy sauce. It is made from wheat. La Choy brand is made from soy. You can also use gluten free tamari. I have adapted the following recipe from this website. Brett likes a lot of sauce to mix in with the rice, so I only use 2 chicken breasts. If you don't want it really saucy, use three or four chicken breasts.

Orange Chicken

Ingredients
1 cup water
2 Tbsp fresh orange juice
2 Tbsp fresh lemon juice
1/3 cup rice vinegar
2 Tbsp soy sauce
1 tsp orange zest, grated
¼ to ½ tsp red pepper flakes, optional
½ cup packed brown sugar
1 to 2 Tbsp Peanut oil (or other oil for cooking chicken)
2 large boneless, skinless chicken breasts, cut into bite size cubes
Sesame oil, optional
½ tsp ginger root, minced
1 tsp garlic, minced
2 Tbsp green onion, chopped
5 Tbsp cornstarch, divided (more, if needed)
¼ cup cold water

Directions
Mix together the first 8 ingredients (through the brown sugar) and set aside. This is the sauce.

Put 3 Tbsp cornstarch into a gallon sized ziplock bag and drop the chicken cubes in. Shake until fully coated. (Add more if not enough to coat chicken.) In a large nonstick skillet, heat the peanut oil and saute the chicken until browned. (Make sure it is cooked through - may take a while. Chicken should not get tough.) Remove the chicken to a plate and tent with foil to keep warm.

Wipe pan clean with paper towel and add sesame oil with onions, ginger, and garlic. Fry about 1 minute, until fragrant. Add sauce mixture. Blend well over medium heat for a few minutes. Combine 2 tablespoons of cornstarch with 1/4 cup of cold water and mix thoroughly. Slowly stir cornstarch mixture into sauce. Once the sauce has thickened, add the chicken back to the skillet, toss to coat with sauce. Serve with rice.