Gluten Free Orange Chicken

 

 

Gluten Free Orange Chicken
 
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Gluten Free Orange Chicken
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 3 pounds skinless and boneless chicken thighs, cut into bite pieces
  • 2 oranges, juiced
  • 1½ cups Red Bob's Mill All Purpose Baking Flour - gluten free
  • 1 tablespoon Clabber Girl Cornstarch - gluten free
  • 2 tablespoons San-J Tamari soy sauce - gluten free
  • 2 tablespoons packed brown sugar
  • 1 teaspoon sesame oil
  • 1 to 1½ cups water
  • ½ teaspoon Clabber Girl baking soda - gluten free
  • 2 tablespoons Marukan Genuine Brewed Rice Vinegar - gluten free
  • ¼ teaspoon McCormick Red Pepper flakes
  • dash of salt
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 3 cups vegetables oil for frying
  • sesame seeds
  • green onions, sliced
Instructions
  1. In a large bowl, combine flour, baking soda, water and salt. Stir to incorporate until thick and smooth. Add the chicken and coat.
  2. Preheat oil in wok over medium high heat to 375 degrees F. Cook chicken in batches until golden brown about 4 minutes and place them on a plate lines with paper towels. Continue cooking the chicken.
  3. Combine orange juice, soy sauce, brown sugar, sesame oil, red pepper flakes, and rice vinegar in a small bowl. In another small bowl, combine cornstarch and 2 tablespoons water. Stir until cornstarch is smooth.
  4. Meanwhile, heat a small saucepan over medium heat. Add a tablespoon vegetable oil then add ginger and garlic. Saute for a minute then add the sauce mixture. Bring to a slow boil for 2 minutes then add the cornstarch mixture. Stir until thick. Place chicken in a large bowl, add the sauce. Garnish with sesame seeds and green onions. Serve!

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Gluten Free Spicy Hunan Ribs

 

 

 

Gluten Free Spicy Hunan Ribs
 
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Gluten Free Spicy Hunan Ribs
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 2 full racks baby back ribs, membrane removed
  • 2 bottles of Wok Mei Hoisin Sauce - gluten free
  • ½ cup Frank's Redhot Original Cayenne Pepper Sauce - gluten free
  • ¼ cup Tamari Soy Sauce - gluten free
  • 3 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons fresh grated ginger
  • 2 tablespoons minced garlic
  • sesame seeds for garnish
Instructions
  1. Remove membrane from the ribs then wash and pat dry with paper towels.
  2. In a medium bowl, combine the hot sauce, hoisin sauce, soy sauce, sesame oil, ginger, garlic and brown sugar.
  3. Place the ribs in a large resealable plastic bag. Add 1½ cups of the sauce mixture over the ribs. Gently massage the ribs to coat. Marinate in the fridge for at least 3 hours or overnight. Reserve the remaining sauce for basting.
  4. Preheat oven to 250 degrees F.
  5. Place ribs on a grill pan. Discard the marinade sauce. Cover with foil and bake for 2½ hours to 3 hours. Remove the foil and baste with the remaining sauce. Broil for few minutes until sauce is bubbly then baste the other side as well. Garnish with sesame seeds. Done!

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Gluten Free Baked Cod with Capers

 

Gluten Free Baked Cod with Capers
 
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Gluten Free Baked Cod with Capers
Author:
Recipe type: Main
Serves: 4
Ingredients
  • cod fillets
  • pinch of red pepper flakes
  • salt and pepper
  • 2 medium shallots, thinly sliced
  • 2 garlic cloves, sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 tablespoons capers
  • 2 tablespoons fresh parsley, chopped
  • ½ cup cherry tomatoes, sliced
Instructions
  1. Preheat oven to 350 degrees F.
  2. Pat dry the fish with paper towels. Season with salt and pepper.
  3. Heat butter and olive oil to medium high heat on a cast iron pan. Add shallots and garlic. Saute until soft then add pepper flakes and tomatoes. Cook for 2 minutes. Place cod fillets over, sprinkle with parsley and capers. Bake 25 to 30 minutes. Serve

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Gluten Free Seared Scallops with Corn Salsa

 

Gluten Free Seared Scallops with Corn Salsa
 
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Gluten Free Seared Scallops with Corn Salsa
Author:
Recipe type: Main
Serves: 4
Ingredients
  • sea scallops
  • McCormick paprika - gluten free
  • salt and pepper
  • olive oil
  • butter
  • 1 cup frozen corn
  • ½ cup chopped cilantro
  • ¼ of red onion, diced
  • ½ lime, juiced
  • 1 jalapeno, minced
  • ½ cup grape tomatoes, sliced
Instructions
  1. Pat dry the scallops with paper towels. Season with paprika, salt and pepper.
  2. Heat a non stick pan to medium heat then add a splash of olive oil and 1 tablespoon butter. Sear scallops about 2 minutes per side.
  3. Cook corn according to package. In a medium bowl, combine the corn, cilantro, tomatoes, red onions, lime juice, jalapeno, 2 tablespoons olive oil and season with salt and pepper.
  4. Serve scallops with corn salsa.

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Gluten Free Chicken Teriyaki

 

 

 

Gluten Free Chicken Teriyaki
 
Prep time
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Gluten Free Chicken Teriyaki
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 6 chicken thighs
  • salt and pepper
  • olive oil
  • green onions for garnish
  • SAUCE:
  • ½ inch fresh ginger, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • ¼ cup brown sugar
  • ⅔ cup Tamari Soy Sauce - gluten free
  • ⅔ cup Mirin
  • ½ cup sake
  • 1 tablespoon toasted sesame seeds
Instructions
  1. First, prepare the sauce. Heat a small saucepan over medium heat then add the olive oil and sesame oil. Add the garlic and ginger and saute for 30 to 1 minute then add the sugar. Cook sugar for 2 minutes until melted. Stir in the soy sauce, mirin, sake let boil slowly and stir. Lower the heat and simmer for 10 to 15 minutes until thick.
  2. Season chicken with salt and pepper.
  3. Preheat oven to 425 degrees F.
  4. Heat a cast iron pan to medium heat. Add a splash of olive oil then sear the chicken on all side about 10 minutes. Transfer the chicken to the oven and bake for 20 minutes. Pour sauce over chicken and garnish with green onions. Enjoy!

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