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



Honey-Sriracha Tofu Bites ~ Dairy-Free; Gluten-Free; Vegan

Honey-Sriracha Tofu Bites ~ Dairy-Free; Gluten-Free; Vegan

This quick & easy recipe is chock full of flavor. It’s sweet with a kick of heat and is ready in about 20 minutes! Serve over rice with your favorite veggie 🙂

  • 14 oz. Medium-Firm or Firm Tofu
  • 1 tsp Garlic, minced
  • 2 Tbsp Sriracha Sauce
  • 2 Tbsp Braggs Liquid Aminos (you may also use Soy Sauce)
  • 4 Tbsp Honey (I usually add 4 Heaping Tablespoons)
  • 2 Tbsp White Wine Vinegar (you may also use Rice Vinegar)
  • 3-4 Tbsp Potato Starch (or GF Corn Starch*)
  • 3 Tbsp Canola Oil
  • 1-2 Chopped Fresh Green Onions (optional for topping)
  1. Gather all ingredients.
  2. Drain the water off of the block of Tofu and set the tofu on several layers of paper towels for about 10 minutes, flipping over a few times (this step helps pull the water out of the tofu, so it won’t “sweat” and add a bunch of liquid to your dish while cooking).
  3. While the tofu is draining, whisk together the Garlic, Sriracha, Braggs Liquid Aminos, Honey and Vinegar until completely blended. Set aside.
  4. Next, cut up the tofu into cubes and place in a medium to large bowl.
  5. Sprinkle the Potato Starch (NOT Potato Flour) over the cubes of Tofu and gently toss to evenly coat. *You may use Corn Starch in place of the Potato Starch, but the end result will be a little different…more crispy and chewy when using the Corn Starch; the Potato Starch results in a softer outside and somewhat “gummy.” My family prefers the Potato Starch, but both end up tasting delicious 😉
  6. In a large non-stick skillet, heat the Canola Oil over Medium to Medium-High heat until it has a shimmer on the surface, which indicates that it’s ready.
  7. Carefully, add the coated Tofu cubes and spread them out evenly. Cook each side for about 2-3 minutes or until Tofu turns a light, golden brown.
  8. Add about 1/2 to 3/4 of the Honey-Sriracha Sauce (the reserve sauce is for topping) to the lightly-browned Tofu and gently stir to coat the Tofu.
  9. Lower the temperature to Low and continue cooking for another 2-3 minutes, or until the sauce has thickened.
  10. Serve over Rice, spooning a little bit of the reserve sauce over the top, and pair with your favorite vegetable. Yummy!

A BIG “Thank You” to pickledplum.com for sharing the original recipe 🙂 I made a few changes in order to make it allergy-friendly for my family.

Dinner, Lunch, Main Dish, Side Dish