Gluten-Free Orange Sesame Chicken | Feel Good Foods

By weavincanuck

Ingredients

• 1 pound skinless dark meat chicken, cut into 1-inch cubes
• 1/2 cup + 1 tablespoon gluten-free tamari
• 3 tablespoons sesame oil
• 1/4 teaspoon red pepper chili flakes
• 6 turns fresh ground black pepper
• 1 tablespoon rice wine vinegar
• 1/2 cup orange juice
• 1/2 cup water
• 2 tablespoons agave
• 1 teaspoon salt
• 1 medium-sized head of broccoli, florets only
• 1 cup of potato starch
• 2 cups canola oil, for frying
• 2 tablespoons canola oil
• 2 tablespoons ginger, diced
• 2 tablespoons garlic, diced
• 2 tablespoons toasted sesame seeds
• Rice, for serving

Details

Servings 4
Adapted from feel-good-foods.com

Preparation

Step 1

Combine chicken, 1 tablespoon tamari, 1 tablespoon sesame oil, 1/8 teaspoon chili flakes, 2 turns fresh black pepper into a covered bowl or ziplock bag and marinade for 1- to 24 hours.

To make the sauce, whisk 1 tablespoon rice vinegar, 1/2 cup tamari, 1/2 cup orange juice, 1/2 cup water, 3 tablespoons sesame oil, 1/4 teaspoon chili flakes, 2 tablespoons agave and salt into a bowl. Set sauce aside.

Place pot with water over medium-high heat. Once water is boiling, add broccoli florets. Cook for 45 seconds. Transfer broccoli to ice bath and set aside.

Place 1 cup of potato starch and 2 turns of black pepper to a shallow bowl. Dip the chicken into the potato starch and evenly coat. Set chicken aside. Over medium-high heat, add 2 cups of canola oil to deep pot, oil should reach 350 degrees F. Working in batches, place coated chicken into oil and fry for 2 minutes.  Transfer chicken to a plate lined with paper towel.

Place large skillet or wok over medium-high heat and add 2 tablespoons of canola oil. Add 2 tablespoons of ginger and 2 tablespoons of garlic and cook until brown, about 2 minutes. Add the chicken, broccoli, and sauce and cook until sauce bubbles, about 4 minutes.

Garnish with toasted sesame seeds. Serve with white rice.