Garlic and Orange Chicken with Broccoli (Gluten Free)
I'm always craving these flavors since it's very challenging to find gluten free. How about you? Are you craving these flavors too?!
Equipment
- 1 cast iron skillet, wok or other skillet
Ingredients
Garlic Orange Sauce
- ⅓ cup gluten free tamari, or gluten free soy sauce reduced salt or coconut aminos
- ¼ cup orange juice
- 2 tbsp lime juice
- 3 tbsp honey if using coconut aminos reduce the honey amount to 1 1/2-2 tbsp
- 2 tbsp rice vinegar, gf
- 2 teaspoons orange zest
- 1½ teaspoons cornstarch, gf I use Argo Cornstarch
- 1½ teaspoons fresh grated ginger, skin removed
- 2-3 large cloves garlic, minced or pressed
- 2 teaspoons Sky Valley Sriracha Sauce, gf or other gf
- red pepper to taste, optional
Garlic and Orange Chicken with Broccoli
- 6 boneless and skinless chicken thighs, sliced into ¼" thick slices and cut into bite sized pieces or 2 large chicken breasts cut into bite size pieces
- 3 tbsp Argo Cornstarch, gf or other gf
- ½ large orange or red bell pepper, diced
- ½ large white or yellow onion, diced
- 2-3 large cloves garlic, minced or sliced
- ½ teaspoon minced or grated fresh ginger
- 1 head broccoli, cut into bite sized florets and stems cut small
- 1 can bamboo shoots, optional
- ½ cup roasted cashews, unsalted or lightly salted gf
- green onion, sliced - to top, optional
Instructions
Garlic Orange Sauce
- Add the ingredients together in a small bowl. Stir to combine, making sure the cornstarch is dissolved, and set aside.
Garlic and Orange Chicken with Broccoli
- Dry the chicken with paper towels. Next, coat the chicken with the cornstarch and salt. Omit if using full sodium tamari or full sodium gluten free soy sauce. Set aside.
- Par cook the broccoli flowerets and stems by steaming for 2-3 minutes or in a small amount of water covered in the microwave for 2- 2 ½ minutes. Drain and set in a cold water bath.
- Heat the skillet or wok with 2 tablespoons of oil . Add the chicken in batches, cooking until brown and done. Remove to a bowl. Cover. Then repeat with the other batches.
- Scrap out the skillet. Add another tablespoon of oil. Add the diced onion and bell pepper and remaining ginger and garlic. Sauté over medium or medium low stirring often.
- When the vegetables are softened and lightly golden brown, add the par cooked broccoli and the cooked chicken back in. Move to one side of the skillet. Pour the sauce into the other side and stir and cook until thickened.
- Stir the vegetables and chicken into the sauce and coat completely.
- Serve with a handful of cashews over the top. Sprinkle with toasted sesame seeds if desired or sliced green onion.
