Served over a bed of rice, this chicken is to die for with this Asian-orange flavored sauce.

Asian-Orange Chicken

Angie Halten
Good sauce, just asking to be poured over hot steamy rice.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 2 lbs chicken cubed
  • 3 egg whites
  • 1 cup cornstarch
  • 1/4 tsp cayenne
  • 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 Tbsp ginger root minced
  • 1 tsp garlic minced
  • 1 dash red chilies flakes
  • 1/4 cup green onions chopped
  • 1 Tbsp GF rice wine
  • 1/4 cup water
  • 1 tsp sesame oil

Sauce:

  • 1 1/2 tsp GF soy sauce
  • 1 1/2 Tbsp water
  • 5 Tbsp sugar
  • 5 Tbsp GF rice vinegar
  • Zest from 1 orange

Instructions
 

  • Mix together all sauce ingredients,and set aside.
  • In a shallow dish mix together the cornstarch, cayenne, baking soda and salt and pepper (this is to coat the chicken).
  • Beat egg whites until frothy.
  • Dip the chicken in the egg whites and then coat in cornstarch mixture and let set on rack for a few minutes until set. Fry in some oil until cooked. Set aside.
  • Clean wok, then fry ginger and garlic in a tablespoon of oil until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add the sauce mixture and bring to boil. Then add cooked chicken, stirring until well mixed.
  • In a small dish, mix the water with 1 tablespoon cornstarch until smooth, then stir into the wok until sauce is thickened.
  • Stir in 1 tablespoon oil and sesame oil. Serve at once.
Tried this recipe?Let us know how it was!

 [hr]FAQ: Is Rice Wine Gluten Free?
FAQ: Is Rice Vinegar Safe?

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