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