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Wednesday Wisdom: Fast Family Dinner – Orange Chicken

(gluten free) wednesday wisdom from frannycakes.com

Wednesday Wisdom is a series of posts with helpful ideas for getting started with being gluten-free, easy meal ideas and lifestyle thoughts from myself and my gluten-free friends. This week’s post is from Jen Cafferty from the Gluten & Allergen Free Expo.

When it comes to quick and easy dinners, one of my favorite things to make is stir-fry.  Asian stir-fry is already really easy to make and I have even simplified this chicken recipe more by using chicken nuggets.  I know that may sound gross, but the reality is that you are ultimately just frying some chicken with your vegetables and adding sauce, so why not start out with pre-fried chicken – the nuggets!

My favorite gluten-free asian sauces are by San-J.  They make a lot of wonderful sauces but my ultimate favorite is the Orange Sauce.  My husband finds it to be a little too sweet so we add a few splashes of sriracha chili sauce and it takes the sweetness away but still retains it’s orange flavor.
I hope you enjoy this recipe as much as our family does!  Jen
gluten free orange chicken stir fry from Jen Cafferty
Gluten Free Orange Chicken Stir Fry

Author: Jen Cafferty
Ingredients
  • 1 pound package chicken nuggets (we use Allergen Free Foods or Bell & Evans)
  • 1Tablespoons oil
  • 1 cup San-J orange sauce
  • a few splashes sriracha chile sauce (I like the bottle with the rooster on it)
  • 3 cups shredded cabbage (you can use a bag that was chopped for cole slaw)
  • 4 green onions, sliced (use the whites and greens)
  • 1 cup broccoli florets, cut into small pieces (you might want to heat them in the microwave for a minute to soften them)
  • 1 red pepper, sliced
  • any other veggies you love
  • cooked white or brown rice
Instructions
  1. Bake the chicken nuggets as suggested on the package. Once cooked, remove them from the oven and cut them into 1″ pieces.
  2. Heat a large skillet over medium heat. Add the oil.
  3. Add the vegetables to the skillet and saute for about 5 minutes until they are heated through and reduced slightly. Once the veggies are cooked, add the to the pan.
  4. Pour the orange sauce over the mixture and add a splash or two of the chili sauce. Stir to combine.
  5. Serve over white or brown rice or gluten-free noodles.
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