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



Stove-Top Paprika Chicken Bites (Gluten Free)

Stove-Top Paprika Chicken Bites (Gluten Free)

These crispy, yet tender, Paprika Chicken Bites will have your friends and family asking for more! They are delicious served all by themselves or over GF Pasta and my oven roasted veggies! And, the Lemon really comes out when served cold, making this recipe perfect for a picnic lunch. Enjoy 🙂

The Marinade:

  • 1/4 Cup olive oil (or Canola Oil)
  • 1 Large Juice of Lemon (about 1/4 cup)
  • 1/4 Cup Parmesan Cheese, grated or shredded (I use shredded, because that is all we have in our area)
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 1 tsp Ground Black Pepper

The Chicken:

  • 3-4 Medium Chicken Breasts (rinsed, patted dry and cut into bite-size pieces)

The Coating:

  • 1 Cup All-Purpose Gluten Free Flour (I use King Arthur brand)
  • 4 tsp Paprika
  • 1/2 tsp Ground Black Pepper
  • 1 Tbsp Parmesan Cheese, grated or shredded
  • 1/2 Cup Salted Butter (I use Land O Lakes)
  1. In a medium bowl, combine all of the Marinade Ingredients until completely blended.
  2. Place the prepared, bite-size pieces of chicken into a large resealable plastic bag.
  3. Pour the Marinade into the bag with the chicken and close bag securely. Smoosh the chicken around in the marinade to evenly coat. Refrigerate for at least 2 hours.
  4. While the chicken is marinating in the refrigerator, combine the GF Flour Blend, Paprika, Pepper and Parmesan Cheese in a Large bowl, mixing well.
  5. Once the chicken has finished marinating, melt the butter in a Large non-stick skillet over medium heat.
  6. Using a slotted spoon, transfer the chicken pieces from the marinade to the GF Flour mixture in the large bowl. Gently toss to evenly coat all of the chicken pieces.
  7. Once the chicken is ready to cook, transfer the pieces to the large skillet containing the melted butter. Do not move the chicken around for 1-2 minutes, allowing the pieces to turn golden and crispy. Gently flip the pieces over to cook all sides…you may have to reduce the temperature once things get going ;). Test a piece after about 5 minutes to see if it’s done (no longer pink inside). I usually cook mine for a total of 8-10 minutes.
  8. Serve with your favorite sides, over rice or pasta or just by themselves! They are FULL of flavor :). We serve ours over GF Pasta and my oven-roasted veggies…kind of a Chicken Alfredo Bowl!
Dinner, Main Dish