Whip up this orange chicken takeaway favourite without the gluten and with all the flavour!

 

Yield: 4 servings
Prep time: 20 minutes
Cook time: 15 minutes

Gluten Free Easy Orange Chicken

Nothing beats a Friday night takeaway. Relaxing at the end of a long week and enjoying the fruits of someone else's labour of love in the kitchen is my idea of a good way to relax. Unfortunately, it's not always easy to find a reliable takeaway that definitely won't contain gluten or be cross-contaminated, so the next best thing is to make those takeaways yourself. Don't feel intimidated by the long list of ingredients, it's really easy to whip up this delicious dish and I guarantee, it'll be added to your rotation of favourite meals!

This recipe is a simpler adaptation of this Gluten Free ActiFry Orange Chicken.

Ingredients:

For the gluten free orange chicken
1/4 teaspoon sesame oil
1/4 cup water
1/4 cup honey
1/4 cup gluten free soy sauce
1/4 cup chicken stock
1/2 teaspoon ground ginger
1 teaspoon garlic granules/powder
1 cup no sugar orange squash
1 carrot, sliced
500 grams chicken thighs, diced
2 egg whites
2 tablespoons corn flour/cornstarch + 3 tablespoons corn flour/cornstarch, separated
500 grams chicken thighs, diced
zest of an orange
spring onion/scallions
vegetable oil
Need a conversion? Use this handy chart.

How to Make Gluten Free Orange Chicken

This is the kind of recipe everybody will be asking for. Seriously, you might as well keep your kitchen stocked with everything you'll need to create this because you'll want to have it over and over again. It's got a lovely sweetness that is absolutely mouth watering. You'll see from the photos that I served it with basmati rice and peas, but you can serve it with anything you'd like. As always, don't be afraid to alter these recipes to suit your tastes.

Instructions:

1. Heat the oil over medium high heat.
2. Whisk the egg whites with 2 tablespoons of the cornflour until frothy.
3. Add the chicken and allow to sit in the egg whites for up to 10 minutes.
4. Prepare the sauce by mixing the orange squash, honey, sesame oil, chicken stock, salt, garlic, ginger and in a nonstick skillet and whisk to bring together.
5. Add the carrots to the sauce and heat 4 minutes.
6. Whisk the remaining cornflour with the water. Add 2 tablespoons of the cornflour mix to the sauce and whisk to let thicken, about 1 minute.
7. Fry the chicken in batches for about 3 to 4 minutes or until it is cooked through. Drain the chicken on a plate lined with paper towels and rest for 5 minutes and then fry again for 1 minute.
8. Add the chicken to the sauce pan, and stir. 
9. Grate over orange zest and scatter over sliced spring onions and serve.

Skip the takeaway and do it yourself:

Better than Takeaway Gluten Free Beef with Broccoli

The Best Damn Gluten Free and Paleo Fried Chicken

Gluten Free Prawn Toasts