Healthier Chinese takeout (Asian slaw & orange fried chicken)

Happy Sunday evening all! Sorry it’s been so long. The weeks have been filled with Christmas prep, some time away, and the rest of life that keeps us so busy 😉

I’ll preface this post by saying this dinner was fantastic…utterly enjoyed by all …but labor and time intensive. My warning is … Make sure another adult is watching the kids (while you slave in the kitchen) and steer clear of oil burns 😦 This is my first real attempt at “deep frying” …. I will have the scar to remember it!

Time wise this recipe took me a solid 1.5 hrs start to finish. An eternity in mommy land!

Asian slaw (pinned from http://www.onceuponachef.com) With a few changes
For the dressing, combine:
-1/4 cup honey
-1/4 cup vegetable oil
-1/4 unseasoned rice vinegar
-1 tbs soy sauce (gluten free)
-1 tsp sesame oil
-1 tbs peanut butter
-1/2 tsp salt
-1 tbs minced ginger
-1 clove garlic,minced

In a large bowl, combine: 1 bag prepared coleslaw, 1 bag shredded carrots, 1 red pepper thinly sliced, 3 medium green onions thinly sliced at an angle.

Toss the dressing and veg. Enjoy cold!

Orange Chicken
Pinned from http://www.pink-parsley.com with a few changes

For the marinade & sauce combine all of the blew in a medium sauce pan and whisk to blend well.
-3/4 cup low sodium chicken broth (gluten free)
-3/4 cup fresh squeezed orange juice
-1 tsp freshly grated orange zest
-5tbs white vinegar
-1/4 cup soy sauce (gluten free)
-1/2 cup brown sugar
-3 cloves garlic minced
-1 tbs fresh ginger,grated
-1 tbs cornstarch (gluten free)

Measure out 3/4 of the above mixture and put into a large ziplock with cut up chicken beasts ( we used two large breasts and it made for 4 plus a lot of leftovers). Refrigerate for 15-30 minutes.

Start to heat the remaining sauce on the stove until it thickens, set aside.

To coat the chicken:
-have a shallow dish with 3 egg whites, whisk till they are frothy
– a second shallow dish with 1 cup of cornstarch, 1/2 tsp baking soda, 1/4 tsp cayenne pepper
– heat Dutch over or large sauce pan with 3 cups of canola oil
-take 1/2 of the chicken pieces out of the ziplock and pat dry on a pepper towel. Then soak in the egg whites and coat in the cornstarch mixture. Shake off excess and carefully put into hot oil. Cook about 4 minutes each side. Take out onto paper towl.
-put cooked chicken into sauce mix on stove and coat.
-serve on rice

Super delicious and not as unhealthy as take out!

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This entry was posted in Dinner, Gluten Free, Lunch, Salad, Side dishes. Bookmark the permalink.

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