I’ve used my family as guinea pigs for a lot of recipes. Some great, others not so great. The fact that they eat “regular” food makes them more critical judges of any of my gluten/dairy-free cooking. This is a recipe that not only passed the test, but my boyfriend asked me to make it again so he could take it for lunch at work (he does not do leftovers).
The first time I made this it tasted fantastic, but we thought it would be better with some extra sauce to mix in with the rice. This version has the sauce increased by half to give a bit extra.
- 2 lbs boneless chicken breasts, cut into 1″ cubes
- 4 Tbsp olive oil
- 1 cup gluten free flour mix
- 1 tsp salt
- 1/2 tsp pepper
- 1.5 cup orange juice (freshly squeezed is better, but store bought also works)
- 3 Tbsp balsamic vinegar
- 6 Tbsp ketchup
- 6 Tbsp brown sugar
- Green onion and/or chili flakes for garnish/extra flavour
- Mix together flour, salt, pepper and other seasoning (if desired), then toss the chicken in the flour mixture. Cook in oil in a large frying pan over medium heat for 3-4 minutes on each side (or until cooked through)
- Mix together orange juice, vinegar, ketchup and brown sugar in a small bowl. Pour over cooked chicken and simmer on low for five minutes. Add green onions and/or chilis if desired.
- Serve over brown rice