Saturday, October 13, 2012

Allergy free Chinese orange chicken recipe

  • 1 cups water
  • 1 orange, juiced
  • 1 lemon, juiced
  • 1/3 cup rice wine vinegar (may contain gluten) or white vinegar
  • 2½ tablespoons allergy free soy sauce replacer
  • Zest of 1 orange
  • ½ cup packed brown sugar
  • ½ tsp fresh ginger root, minced or ¼ tsp powdered ginger
  • 1 clove garlic, minced
  • 1 small onion, chopped
  • ¼ tsp chilli
  • 2 chicken breasts, cut into 2cm pieces
  • 1 cup Orgran all purpose flour
  • ¼ tsp salt
  • ¼ tsp pepper
  • 3 tbsps corn flour
  • 6 tbsps water
  • 3 tbsps olive oil
  • 100g snow peas, sliced
  • ½ capsicum, sliced (preferably red)
  • 1 carrot, sliced
  • 150g baby corn, sliced

  • Pour 1½ cups water, orange juice, lemon juice, rice vinegar and soy sauce replacer into a saucepan and set over a medium-high heat.
  • Stir in the orange zest, brown sugar, ginger, garlic, sliced onion and chilli.
  • Bring to a boil.
  • Remove from the heat and cool 10 to 15 minutes.
  • Place the chicken into a bowl.
  • When the contents of saucepan have cooled, pour 1 cup of sauce into the bowl. 
  • Reserve the remaining sauce.
  • Cover the bowl and refrigerate at least 2 hours.
  • In another bowl, mix the flour, salt, and pepper.
  • Add the marinated chicken pieces, reserving the marinade, and stir to coat.
  • Heat the olive oil in a large wok over a medium heat.
  • Place the chicken into the wok and cook until they have browned.
  • Remove the chicken and place it on a plate.
  • Wipe out the wok and add the sauce, reserved marinade, baby corn and carrots.
  • Bring to a boil over medium-high heat.
  • Mix together the corn flour in the 6 tbsps water.
  • Stir the corn flour mixture into the sauce.
  • Reduce the heat to medium low.
  • Add the chicken pieces, snow peas and capsicum.
  • Simmer for about 5 minutes, stirring occasionally.

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