Orange Chicken (w/ GF option)

I have gone through no less than a handful of Orange Chicken recipes, all with decent results. Even posted one on here that I thought was definitely worth making from the Pioneer Woman, who has never steered me wrong. But alas, she has to move to the side on this one, and I have now deleted that version and am replacing it with this one. It is hands down the best one I have made, and much better than what I can get from a take-out Chinese restaurant.

From the base recipe (linked below), I only made two minor changes. One, as the La Choy Orange Ginger sauce already has red pepper flakes in it, I omitted the extra addition of them to the sauce, but that is purely a personal preference as my family tends to lean towards the less spicy dishes. I have made it with the extra red pepper flakes, and it is still excellent. Second, instead of the gluten free white rice flour, I use GF all-purpose flour (Trader Joe’s brand works awesome!). I have also made this with regular all-purpose flour and it is just as good. I serve this over simple Jasmine rice.

Enjoy!

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Orange Chicken

Ingredients

One pound of boneless skinless chicken breast, chopped into bite size pieces

½ cup cornstarch

½ cup all-purpose flour (or GF all-purpose flour)

2 eggs

Vegetable oil for deep frying

Orange Sauce-

1½ Cups of La Choy Orange Ginger sauce

1½ teaspoons of garlic powder

½ teaspoon sesame oil

1½ teaspoons San-J Teriyaki Sauce

Optional- sesame seeds and chopped green onions.

Instructions

Crack eggs in shallow dish or bowl and break yolks/lightly scramble. Mix together cornstarch and rice flour on a separate shallow dish.

Dip chicken pieces into egg let any excess drip off then dredge into the flour mixture and coat pieces of chicken. Heat oil for deep frying in wok or deep fryer to 375°F.

While oil is heating stir together orange sauce and garlic power in saucepan. Heat thoroughly then add sesame oil and stir together. Turn sauce to low.

Once oil is heated fry in batches about 3-4 minutes until a golden crisp and chicken is 165° internally.

Add chicken to orange sauce and stir together, coating the chicken in the sauce. Add chopped green onions and sesame seeds for garnish. Serve immediately.

The original recipe can be found at Rolling Out Dough here.

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Gluten Free Apple Cinnamon Muffins

About three months ago, a Trader Joe’s opened up in our town, which was also the first TJ’s I had ever stepped foot in. What an awesome store!! If you have never been to one, I am sorry. If you have, you know what I mean. We could never do all our grocery shopping there due to the limited selection, but I can always find those specialty items there that I can’t find anywhere else. Plus, they actually make my five year old WANT to go to the store, as he likes to play detective and they (at least ours does) always hide two stuffed goats in the store for the kiddos to find for a lollipop.

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If you have a TJ’s in a 50 mile radius of you and you have never been, go check it out. Make sure to bring a cold bag with you as I trust you will not leave empty handed!

Lately I have been making more gluten free recipes (long story, don’t ask) and some are great, and some not so great. The not so great ones are generally any that involve bread or baking. I had tried no less than 10 gluten free muffin recipes (which all were horrible) until I found this one. And go figure, it is on the back of the Trader Joe Gluten Free Flour bag. I will not lie and say these are better than a gluten rich muffin (still my favorite), but if you have to eat gluten free, these are a dang good second best. On the milk or dairy alternative, I use milk. Enjoy!

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Ingredients:
2 cups gluten free flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1/2 cup agave sweetener
1/2 cup sunflower oil
1/2 cup milk or dairy alternative
1 teaspoon vanilla extract
1 cup applesauce

Directions:
Preheat oven to 350 degrees. Grease or line muffin pan. In a medium bowl, combine flour, baking soda, cinnamon and salt. In a separate bowl, whisk eggs, agave, oil, milk and vanilla and stir into flour mixture to combine. Stir in Applesauce. Scoop batter into muffin pan. Bake for 18-20 minutes.

Yields 18 muffins.

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