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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Who-Nan's Spicy Orange Chicken GF Recipe

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This recipe for Who-Nan's Spicy Orange Chicken GF is from Eating Gluten Free with the Seitz Clan, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 oranges, zested (set aside for stir fry) then juiced
1/4 c. mild-flavored molasses
1 T. soy sauce GF or tamari sauce GF (San J)
2 tsp. cornstarch

3/4 c. flour GF (Nancy's blend)
1/2 tsp. salt
1/4 tsp. baking powder
1/3 to 1/2 c. water

1 lb. boneless, skinless chicken breasts or thighs, cut into 1" pieces and dried.
3 c. vegetable oil for frying

1 tsp. chili oil
4-6 whole dried chili piquin peppers
2 garlic cloved, minced
1 1/2 tsp. fresh ginger, finely chopped
orange zest
1 1/2 c. snow peas

Cooked rice
Toasted sesame seeds (optional)

Combine juice, molasses, soy sauce, and cornstarch in a small bowl; set aside.

Combine batter ingredients in medium bowl. Whisk to form a smooth batter. Add chicken and toss to fully coat.

Heat oil in large pan or wok over medium-high heat. Shake off excess batter from 1/3 of the chicken and fry in oil. Stir to break up pieces with spoon and cook about 4 minutes or until chicken is browned. Remove with slotted spoon and place on paper towels. Repeat with remaining chicken heating oil between batches. Pour off oil from wok.

Reheat wok over medium-high heat and add chili oil, orange zest, dried chili peppers, garlic, ginger and snow peas. Stir fry for 30 seconds to 1 minute.

Stir cornstarch mixture that had been set aside and add to wok. Cook and stir until sauce boils and thickens. Return chicken to wok and toss to coat.

Serve on top of rice and sprinkle with sesame seeds.

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Personal Notes:
Personal Notes:
Brent and Joni said that this was better than PF Changs...that was nice.




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