While I wouldn’t be caught dead calling myself a “foodie,” I will say one of my favorite activities is dining out. Or just dining. I’m a huge fan of the food, and especially love trying new things, checking out the hottest new restaurant, food truck, or pancake supper. So yes, this celiac thing has been a HUGE drag. One of the biggest drawbacks? No more Chinese food.
Unfortunately soy sauce has gluten. While I do have my own wheat-free tamari at my house, that’s not what most kitchens use when they’re wok-ing it up. So basically I’ll never be able to eat Chinese food out again. Which is why this recipe for General Chang’s Chicken from my new favorite cookbook, Artisanal Gluten-Free Cooking (The Experiment, 2009) has rocked my world. Their recipe for pulled bbq pork is in heavy rotation at my house as well.
The recipe combines my Chinese jones with my fried chicken one, and I feel like a superstar after having whipped up this crunchy, sweet and sour delight. With the author’s permission, I’m re-printing the rad recipe. And with my husband’s permission, I’m printing a photo of him chowing down. Doesn’t he look happy?
They suggest you serve these nom-noms over their Jasmine rice. I added broccoli to the mix, because I wanted to feel like I was getting authentic take-out where they throw broccoli in everything. Plus, it makes me feel all health-foody.
What you’ll need:
4 boneless, skinless chicken breasts, cubed
3 to 4 garlic cloves, minced
3/4 cup orange juice
3/4 cup cranberry juice
1/4 cup rice vinegar
3 tablespoons tamari wheat-free soy sauce
3 tablespoons brown sugar
2 tablespoons ground fresh chili paste
1/4 cup water
Chopped scallions for garnish
1. Heat 4 to 5 tablespoons olive oil in a skillet or wok. Meanwhile, dredge the cubed chicken breasts fully in cornstarch.
2. Add the chicken to the oil and cook, turning, until cooked through, lightly browned, and crispy on all sides. Transfer to a bowl lined with paper towels.
3. Add the garlic to the remaining olive oil in the skillet (add a little more olive oil, if needed) and cook until fragrant. Add the orange juice, cranberry juice, vinegar, soy sauce, brown sugar, and chili paste and stir to mix well. Mix 2 teaspoons cornstartch with the water and stir into the sauce. Bring to a boil.
4. Return the chicken to the skillet and cook until the sauce thickens and the chicken is heated through. Garnish with chopped scallions and serve.
Voila! You’ve got yourself some delicious General Chang’s Chicken.
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The little Chinese resto in my town serves Singapore rice noodles that are hella spicy and gf. It’s the only thing I can have from there, but it’s nice to have the option.
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