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Ingredients
- 1 lb. chicken breast cut into 1-inch pieces
- 1 tablespoon Grapeseed Oil
- 2 tablespoons minced garlic
- 4 green onions sliced
- 1 cup tomato sauce
- 1/2 cup water
- 1/4 cup powdered Stevia from Sugar in the Raw
- 2 tablespoons brown sugar
- 2 tablespoons Gluten Free Szechuan Hot & Spicy Marinade & Stir Fry San-J brand from Whole Foods
- 1 tablespoon gluten-free soy sauce
- 1/2 cup Grapeseed Oil
- 2 eggs beaten
- 1 cup half & half
- 2 1/2 cup Bob Red Mills All Purpose Gluten Free Flour
- peel from 1/4 orange julienne into 1/8" strips
Ingredients
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Instructions
- In a small saucepan over medium heat, add 1 tablespoon of grapeseed oil. Add minced garlic and green onions and let cook for about 1 minute.
- Add tomato sauce, water, sugar, Szechuan and soy sauce. Bring to a boil and then simmer for about 5 minutes or until the sauce thickens. Remove from heat and set aside.
- Heat a large wok or skillet over medium-high heat, add 1/2 cup of grapeseed oil. Let the oil heat to 375 degrees F.
- Combine beaten egg with half & half in a medium bowl. Pour flour into another bowl. Coat the chicken pieces by dropping them into the flour a few at a time, then into the egg mixture and then back into the flour again. Place the coated chicken on a plate until you have coated all of the chicken.
- Cook the chicken in small batches in the oil until lightly golden brown on all sides. Transfer the cooked chicken to a plate lined with paper towels. Repeat until all the chicken is cooked.
- Discard the oil from the wok and then place the wok back on the burner over medium heat. Add the orange peel and cook for a minute to allow the oils to be released. Then add the sauce and chicken and cook briefly until heated through.
- Serve with white or brown rice.
Recipe Notes
Enjoy the Journey in happiness and best of health!
Sue
Gluten Free Coach &
Fitness Professional
512-557-7523 Mobile/Text
Gluten Free Lady www.glutenfreelady.com
