Gluten-Free Orange Chicken

Instructions

1. 1In a medium bowl, whisk together the 1/2 cup orange juice, 1 tbsp orange zest, 1/4 cup gluten-free soy sauce (Tamari), 2 tbsp rice vinegar, 3 tbsp honey, 2 cloves of garlic (minced), and 1 tsp ginger (grated). Set this sauce mixture aside.
2. 2Place the about 680 g of chicken thighs in a separate bowl. Add the 3 tbsp cornstarch to the chicken and toss until each piece is evenly coated.
3. 3Heat the 2 tbsp avocado oil in a large 30.48 cm skillet over medium-high heat until it shimmers, about 175°C.
4. 4Carefully add the cornstarch-coated chicken pieces to the hot skillet in a single layer. Cook for 5-7 minutes per side, until the chicken is golden brown and the internal temperature reaches 74°C.
5. 5Pour the prepared orange sauce mixture over the cooked chicken in the skillet. Bring the sauce to a simmer and cook, stirring constantly, for 2-3 minutes, or until the sauce has thickened enough to coat the chicken pieces.
6. 6Serve the orange chicken immediately over the 4 cups of cooked white rice.

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