Gluten Free Orange Chicken

Before my diagnosis orange chicken was our go-to treat for a quick yummy meal.  As with many other things, I thought I'd never get to enjoy orange chicken again.  The first time I made this recipe however, we had to force it down, I used way too much orange zest (finely grated orange peel) so be careful of that.  When you measure it, don't pack it!  This is still my family's favorite treat, but it is no longer our quick go-to because it's not out of a box...from start to finish it takes me about 4 hours to make it right (this includes defrosting the chicken and marinating it, I'm not working on it the whole time so don't freak out).  On the other hand...it's not out of a box so it's all fresh ingredients and tastes SO much better!!  BTW...I usually double this for my family of 5...my boys eat a lot!

   Sticky white rice (start this cooking first!  Actually if you soak it for a few hours before you cook it, it will be even better!)

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   1 1/2 cups water
   2 Tbsp orange juice (freshly squeezed is yummy but adds more time)
   1/4 cup lemon juice
   1/3 cup rice vinegar
   2 1/2 Tbsp Tamari (gluten free soy sauce)

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   1 Tbsp grated orange zest (don't pack the tablespoon)
   1 cup packed brown sugar (I use 3/4 cup)
   1/2 tsp minced fresh ginger root (or 1/4 tsp ginger powder)
   1/2 tsp minced garlic
   2 Tbsp chopped green onion
   1/4 tsp cayenne pepper (I use 1/8 tsp so it's not too hot for the kids)
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   3 Tbsp cornstarch
   1/2 cup cold water
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   8 lbs Chicken Thighs cut into bite size pieces...more or less, just depends how much your family will eat.  The sauce will go a long way. I usually trim all the fat which is why it takes me longer but it tastes so much better.
   3/4 cup gluten free flour (Mama's coconut blend is my favorite, but Namaste is good too)
   1/4 tsp xanthan gum
   1/4 tsp salt
   1/4 tsp pepper
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   3 Tbsp Olive Oil (or more depending on how much chicken you cook, just don't let it dry out in the pan)

1.  Pour the water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.
2.  Stir in the orange zest, brown sugar, ginger, garlic, chopped onion and cayenne.
3.  Bring to a boil. Then remove from heat and cool 10 to 15 minutes.
4.  Place the chicken pieces into a gallon size Ziploc bag.  When the sauce has cooled enough to not melt the bag, pour about a cup of sauce into the bag (keep the remaining sauce for later).  Seal the bag and refrigerate for at least 2 hours.
5.  In another gallon Ziploc mix the flour, xanthan gum, salt and pepper.
6.  Drain the marinated chicken in a colander and then add it to the flour mixture and shake to coat.  (If you double the recipe, reserve some of the flour mixture on the side and repeat this process 2 or 3 times, if you put all the chicken into the bag at once it's too much)
7.  Heat olive oil in a large skillet over medium heat.  Fry chicken making sure to brown both sides.  Drain on a plate lined with paper towels.
8.  Bring the sauce to a boil over medium-high heat.  Mix together the cornstarch and cold water well, then stir into the sauce.  Reduce heat to medium low.  Once thickened to your liking remove from heat.
9.  Transfer chicken to a large serving bowl and pour the sauce over it.
10.  Serve with rice and enjoy!