Quick & Easy Orange Chicken ~ Ground (Gluten Free)

Quick & Easy Orange Chicken ~ Ground (Gluten Free)

Wow! Full of flavor and SO quick & easy to prepare makes this dish an instant winner in our house!!! Serve over rice and with your favorite veggies 🙂
*Thank You to dinnerthendessert.com for sharing the original version of this recipe ~ I have made several adjustments to the ingredients in order to make it Gluten-Free and Allergy-friendly for my family 😉

The Chicken:

  • 3 lbs Ground Chicken
  • 1 Tbsp Canola Oil
  • 1 1/2 tsp Ground Ginger (or 2-3 Tbsp Fresh Ginger Root, minced)
  • 1 1/2 Tbsp Garlic, minced (I use the already-minced Garlic in a jar)
  • 1/2 – 3/4 tsp Red Pepper Flakes

The Orange Sauce:

  • 1/2 Cup Water
  • 2 tsp Canola Oil
  • 1/4 Cup Braggs Liquid Aminos (or GF Soy Sauce (low sodium or regular))
  • 1/2 – 3/4 Cup Granulated Sugar
  • 3-5 Tbsp White Vinegar (I use 3 Tbsp since my family does not like a strong vinegar taste)
  • 2 Medium Oranges, Zest (Squeeze some of the fresh orange juice over the dish before serving, if you want that extra orange punch)

The Slurry (Thickener):

  • 3 Tbsp Warm Water
  • 3 Tbsp Gluten Free Cornstarch

The Chicken:

  1. In a large non-stick saucepan, cook the Ground Chicken over Medium-Low heat (cook on Medium, if you want a crust to form) until done.
  2. When the Chicken is almost finished cooking, add the Ginger, Garlic and Red Pepper Flakes; cook for about 1 minute.

The Sauce:

  1. While the Chicken is cooking, mix the Sauce ingredients together in a medium-sized bowl until thoroughly blended.

Putting it Together:

  1. Once the Chicken is finished cooking, reduce the temperature to Low and pour the Orange Sauce over the Chicken; bring to a low boil.

The Slurry:

  1. While the Chicken and Sauce are simmering, stir the Cornstarch into the warm Water in a small bowl until completely dissolved.
  2. Pour this Cornstarch Slurry into the Orange-Chicken mixture and stir until combined and sauce begins to thicken.
    *If you prefer a thinner sauce, add more warm water or the fresh-squeezed orange juice at this point.
  3. If you want to add any veggies (Broccoli, Asparagus, Snow Peas, etc.), do so now and cover the pot with a lid to lightly cook the veggies for about 3-5 minutes.
  4. Serve over rice and enjoy 🙂
Dinner, Lunch, Main Dish
American, Asian



Cashew Chicken ~ Gluten Free

Cashew Chicken ~ Gluten Free

Our family’s go-to order from our favorite local Chinese restaurant was always the Cashew Chicken. However, since we moved, we have not been able to find another restaurant that makes a Cashew Chicken as well as our favorite. So, I pulled up my shirt sleeves and headed into my kitchen to try and re-create our much-loved and missed recipe 😉 After MANY failed attempts, I finally succeeded in pleasing all members of my family! I hope you enjoy it as much as we do 🙂

Soy Sauce Mixture:

  • 1/4 Cup Bragg Liquid Aminos or Soy Sauce (I use Bragg Liquid Aminos because it’s GF and Soy Free, but you can use regular or low-sodium soy sauce)
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Light Brown Sugar
  • 1/2 tsp Canola Oil
  • 1 Tbsp Fresh Ginger (finely chopped)

Chicken:

  • 4 Boneless, Skinless Chicken Breasts (cut into bite-size pieces)
  • 1-2 Pinches Table Salt
  • 1-2 Pinches Ground Black Pepper
  • 3 Tbsp Canola Oil

Garlic, Bell Peppers, etc.:

  • 1 tsp Garlic, minced ((2 cloves))
  • 1 Large Bell Pepper (Cut into bite-size pieces; I like to use Red or Orange for the color and the sweetness)
  • 2 Tbsp Fresh Ginger, chopped
  • 1 Cup Broccoli, chopped ((optional) or Snow Peas)
  • 1/4 Cup Dry Sherry

The Slurry (i.e the thickener):

  • 2 Tbsp Cornstarch (make sure it’s Gluten Free, if you’re GF)
  • 1/4 Cup Bragg Liquid Aminos or Soy Sauce

The Yummy Parts:

  • 1 Cup Whole Roasted Unsalted Cashews
  • 1/3 – 1/2 Cup Water Chestnuts, chopped (I leave mine whole for more crunch)
  • 1-2 Scallions, Green and White Parts (sliced for topping)

The Soy Sauce Mixture:

  1. In a small bowl, whisk together the Bragg Liquid Aminos (or Soy Sauce), Rice Vinegar, Worcestershire Sauce, Light Brown Sugar, Canola Oil and Ginger; Set aside.

The Chicken & Veggies:

  1. In a large non-stick skillet, heat the 3 Tablespoons of Canola Oil over medium heat.
  2. Once the oil is shimmering, add the chicken, sprinkling with salt and pepper, and saute until thoroughly cooked (about 5 – 8 minutes).
  3. Remove the cooked chicken with a slotted spoon and place in a large bowl; set aside.
  4. Reduce the temperature to medium-low, add the Garlic, Bell Pepper, and 2 Tablespoons Ginger to the same skillet; cook for about 2 minutes, keeping Peppers crisp. (Note: if you’re adding Broccoli or Snow Peas, do so now)
  5. Next, add the Sherry and stir thoroughly with the juices and Garlic-Peppers-Ginger mixture.
  6. Add the Soy Sauce Mixture that you set aside earlier to the skillet and bring to a boil (about 1 minute).
  7. In a small bowl, whisk together the Cornstarch and 1/4 Cup Bragg Aminos to make the slurry; add this to the skillet and stir thoroughly to blend well (if sauce is too thick, add 1/4 cup water).
  8. Lastly, return the Chicken to the skillet along with the Cashews and Water Chestnuts;
  9. Garnish with scallions and serve. Enjoy!
Dinner, Main Dish
Asian



Honey-Ginger Pork Tenderloin

Honey-Ginger Pork Tenderloin

This wonderful dish has quickly become one of our regular Favorite meals! It turns out tender and very flavorful every time 🙂 It’s SO easy to prepare and goes well with just about any side dish. I usually marinate two tenderloins at a time – one for that day’s meal and one to freeze for later (perfect for those days when you just don’t feel like cooking). A HUGE “Thank You” to www.thechunkychef.com for sharing this incredible recipe 🙂

  • 1 Pork Tenderloin (trimmed, rinsed and patted dry with paper towels)
  • 1/2 Cup Honey
  • 1 1/2 Tbsp Fresh Ginger, grated
  • 2 Tbsp Fresh Lemon Juice (or bottled)
  • 2 1/2 Tbsp Soy Sauce (I use the Low-sodium variety)
  • 2 tsp Garlic, minced (I use the all-ready minced Garlic in the jar)
  • Pinch Cayenne Pepper
  • Kosher Salt (to taste)
  • Ground Black Pepper (to taste)
  • 1-2 Tbsp Olive Oil (for searing)
  • Fresh, Chopped Parsley (garnish)
  1. Gather the ingredients.
  2. Place the trimmed, rinsed and patted dry Pork Tenderloin into a large Ziploc baggie. Set aside.
  3. In a small/medium bowl, combine the Honey, Ginger, Lemon Juice, Soy Sauce, Garlic and spices. Whisk/mix until well combined.
  4. Pour half of the marinade into the baggie with the Pork and seal. Let marinate in refrigerator for 4-24 hours. Reserve the other half in an airtight container in the refrigerator for later.
  5. When ready to bake the pork, preheat oven to 400 degrees.
  6. Line a baking sheet with foil and set aside.
  7. Remove the reserved marinade from refrigerator and set aside.
  8. In a large skillet, heat the Olive Oil over Medium to Medium-High heat.
  9. Once the oil is heated, remove the Pork Tenderloin from the marinade and place into the heated oil/pan. Sear all sides of the tenderloin until a light golden brown.
  10. Place the seared Pork onto the prepared baking sheet and bake for about 15 minutes, or until inside temperature of Pork reaches 132-134 degrees.
  11. Evenly brush the Pork with the reserved marinade and continue baking for 5-7 more minutes, or until inside temperature reaches 140 degrees. Note: you may broil the Pork on High for a couple of minutes instead of continuing to bake, if desired.
  12. Remove the Pork from the oven and cover loosely with foil. Let rest for about 5 minutes – pork will continue to cook and should register 145 degrees with light pink insides (see photo).
  13. Brush the Pork with run-off marinade from baking sheet and sprinkle the top with the Fresh, Chopped Parsley. Slice into desired thickness and serve with your favorite sides and veggies. Enjoy!

Note: If you’re preparing 2 Tenderloins, simply double all ingredients.

Dinner, Lunch, Main Dish
American, Asian