Gluten-Free Orange Chicken with Zucchini Noodles
A healthier, gluten-free version of Orange Chicken using zucchini noodles instead of traditional noodles. Sweet and tangy!
Ingredients
- about 680 g Chicken thighs
- 4 medium Zucchini
- 1/2 cup Orange juice
- 2 tbsp Rice vinegar
- 2 tbsp Honey
- 1/4 cup Tamari (gluten-free)
- 1 tsp Ginger
- 2 cloves Garlic
- 2 tbsp Cornstarch
- 1 tsp Orange zest
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g chicken thighs into bite-sized pieces, about 2.54 cm cubes.
- 2Prepare the zucchini noodles by spiralizing the 4 medium zucchini.
- 3In a medium bowl, whisk together the 1/2 cup orange juice, 2 tbsp rice vinegar, 2 tbsp honey, 1/4 cup tamari, 1 tsp ginger, 2 cloves garlic (minced), 2 tbsp cornstarch, and 1 tsp orange zest until well combined.
- 4Heat a 30.48 cm wok or large skillet over medium-high heat until a drop of water evaporates immediately, about 2 minutes.
- 5Add the chicken pieces to the hot wok and stir-fry for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C.
- 6Pour the prepared sauce mixture into the wok with the chicken. Cook, stirring constantly, for 2-3 minutes, until the sauce thickens and coats the chicken.
- 7Add the spiralized zucchini noodles to the wok. Stir-fry for 1-2 minutes, until the zucchini noodles are tender-crisp.
- 8Serve the orange chicken with zucchini noodles immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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