Allergy free Chinese orange chicken recipe

Ingredients

• 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

Method

• 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.