I love Asian food. Unfortunately, it's really hard to find a lot of Chinese recipes that don't contain soy sauce. This wouldn't be so much of a problem if I was only allergic to wheat, they have wheat free soy sauce. But who ever heard of SOY FREE soy sauce? Yeah. They don't make it. I've looked. I've found that Thai fish sauce is a great substitute. I LOVED teriyaki sauce, but once again, no Soy-free teriyaki. Then I found a great recipe that gave me some interesting ideas...like if you mix a little molasses with the fish sauce you have almost teriyaki (It does sound weird but it's good. Try it. I dare you.)
This brings me to the subject of this post. I found a fantastic recipie for orange peel chicken. It's so good, so easy, and has no gluten or soy. Yay! It tastes just like something from a Chinese restaurant.
Orange Peel Chicken
Sauce:
2 T. Vegetable oil
2-4 T. minced garlic ( 4 sounded like a lot, I used 2)
8 green onions, thinly sliced
2 C. tomato sauce ( you could use just 1 cup and the sauce would be a little thicker)
1/2 c. water
1/2 c. granulated sugar
1-4 T. siracha Thai sauce (This stuff is HOT but so good. It's the chili sauce with he rooster on it in the Asian section of the grocery store. I love it. I don't use much but it adds great flavor. don't leave this out!! Just add a little at a time until it's at your desired spiciness level.)
2 T. fish sauce (doesn't make it taste fishy. I promise!)
2 t. molasses
2 t. balsamic vinegar
For Sauce:
Heat oil on medium. Add garlic and green onions. Cook 1 min. Add tomato sauce and water. Add the rest of the sauce ingredients, and bring to a boil. Simmer 5-6 minutes, or until sauce thickens. Turn off stove.
Chicken:
1/2 c. oil
4 boneless, skinless chicken breasts or 6 skinless thighs, chopped into 1 " pieces
1/4 c. cornstarch
1/4 c. rice flour (you could use normal flour too)
peel from 1 orange, julienned into 1/8" wide by 1/2" long strips (I actually just grated the zest of 1/2 orange into the sauce mix, then did the julienned strips with the other 1/2...otherwise I think it has too much orange peel...but if you like it that way, go for it!)
For chicken:
Heat oil on medium-high heat in a frying pan. While oil is heating, dredge chicken pieces in a mixture of cornstarch and flour. Put the chicken pieces in the pan (probably have to do more than one batch) Fry the chicken until done, flipping to brown on all sides. Put the chicken on a plate with paper towel to drain grease. Dispose of oil in the pan. Scrape out any large bits of breading. Put the pan back on the stove and add the chicken and julienned orange peel. Stir gently for 30 seconds. Add sauce to the pan, stir together until heated through.
Serve over rice ( I like Thai jasmine, but basmati is good too, or the cal rose sticky rice.)
Yummy.
This brings me to the subject of this post. I found a fantastic recipie for orange peel chicken. It's so good, so easy, and has no gluten or soy. Yay! It tastes just like something from a Chinese restaurant.
Orange Peel Chicken
Sauce:
2 T. Vegetable oil
2-4 T. minced garlic ( 4 sounded like a lot, I used 2)
8 green onions, thinly sliced
2 C. tomato sauce ( you could use just 1 cup and the sauce would be a little thicker)
1/2 c. water
1/2 c. granulated sugar
1-4 T. siracha Thai sauce (This stuff is HOT but so good. It's the chili sauce with he rooster on it in the Asian section of the grocery store. I love it. I don't use much but it adds great flavor. don't leave this out!! Just add a little at a time until it's at your desired spiciness level.)
2 T. fish sauce (doesn't make it taste fishy. I promise!)
2 t. molasses
2 t. balsamic vinegar
For Sauce:
Heat oil on medium. Add garlic and green onions. Cook 1 min. Add tomato sauce and water. Add the rest of the sauce ingredients, and bring to a boil. Simmer 5-6 minutes, or until sauce thickens. Turn off stove.
Chicken:
1/2 c. oil
4 boneless, skinless chicken breasts or 6 skinless thighs, chopped into 1 " pieces
1/4 c. cornstarch
1/4 c. rice flour (you could use normal flour too)
peel from 1 orange, julienned into 1/8" wide by 1/2" long strips (I actually just grated the zest of 1/2 orange into the sauce mix, then did the julienned strips with the other 1/2...otherwise I think it has too much orange peel...but if you like it that way, go for it!)
For chicken:
Heat oil on medium-high heat in a frying pan. While oil is heating, dredge chicken pieces in a mixture of cornstarch and flour. Put the chicken pieces in the pan (probably have to do more than one batch) Fry the chicken until done, flipping to brown on all sides. Put the chicken on a plate with paper towel to drain grease. Dispose of oil in the pan. Scrape out any large bits of breading. Put the pan back on the stove and add the chicken and julienned orange peel. Stir gently for 30 seconds. Add sauce to the pan, stir together until heated through.
Serve over rice ( I like Thai jasmine, but basmati is good too, or the cal rose sticky rice.)
Yummy.
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