Dinner and Drinks with Sassybear

Tonight’s Feast:
Chinese Orange Chicken (Gluten Free)
¼ cup fresh squeezed orange juice
2 tbsp white wine vinegar
2 tbsp gluten free soy sauce
2 cloves garlic (crushed)
1 tsp orange zest
¼ tsp ground ginger
2 tbsp + ¼ cup brown sugar (divided)
2 chicken breasts (boneless, skinless – sliced into large chunks)
½ cup cornstarch
1 egg (whisked)
3 tbsp Olive Oil
2 tbsp fresh green onions (chopped – garnish)
Instructions
Prepare the sauce by combining the first 7 ingredients + ¼ cup brown sugar in a medium bowl. Set the sauce aside.
Prepare a shallow dish with the whisked egg and another with the cornstarch and 2 tbsp brown sugar.
Place the chicken into the egg then lightly coat in the cornstarch mixture.
Add the olive oil to a large skillet or wok over medium-high heat. When the oil is hot, add the breaded chicken.
Cook 5-7 minutes, or until chicken begins to lightly brown.
Pour the sauce over the chicken.
Reduce heat to low and cook 8-10 minutes.
Serve with rice, vegetables or lettuce for wraps.
Garnish with green onions
Notes: I didn’t have green onions or orange zest, but it came out tasty and flavorful none the less.
I used precooked chicken strips
I put strips in a lidded Tupperware bowl then shook it with the egg first, then the cornstarch and brown sugar. Evenly costs without all the mess.
I also added diced onion, green pepper, and zucchini with the sauce to give it a little more oomph.
Recommendation: Double the orange sauce mixture for even more flavor. (I didn’t, but will next time.)
Tonight’s Cocktail:

Perfect Gimlet

4 oz Gin
1.5 oz simple syrup
1.5 oz lime

3 thoughts on “Dinner and Drinks with Sassybear

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