for the chicken:
Corn Starch
salt and pepper
for the sauce:
2/3 cup of orange marmalade
3 TBS of rice vinegar
optional: red pepper flakes
3 TBS garlic
splash of tamari (gf soy) or coconut aminos (or a dash of salt if you don't have any)
Directions.
Cube the chicken. Put cornstarch, with a sprinkle of salt and pepper in a shallow dish. Stir until well combined. Roll the chicken cubes in the corn starch mixture, coating well, and then add to a frying pan that has a high heat oil in it like grapeseed oil. Cook for 5 or so minutes until golden brown and crispy over medium-medium high heat. Turn over with tongs. Cook on the other side until golden and cooked through. In a saucepan and the sauce ingredients. Cook for a couple of minutes until the sauce is "melted". Pour over the chicken at the last minute and serve. I stir fried some veggies and made rice to go with this. It was easy and reminded me of PF Chang's chicken. I am posting this at Waste Not Want Not Wednesday and Allergy-free Wednesdays.
Oooh, I love P.F. Chang's and this sounds delicious! I don't use cornstarch, but I imagine rice flour or tapioca would work also...? Regardless, thanks for sharing this on Waste Not Want Not Wednesday, I'm featuring it this week :)
ReplyDeleteThanks so much for featuring my recipe, Danielle! Yes, you could easily do rice flour, potato starch or tapioca starch instead of the corn starch. This reminds me of P. F. Chang's as well!
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