RECIPES

Preheat 4 to 5 tbsp olive oil in a skillet or wok over high heat. Meanwhile, coat the cubed chicken breasts fully with white rice flour.

Add chicken to the oil and cook in batches, turning, until cooked through, lightly browned, and crispy on all sides. Transfer to a bowl lined with paper towels.

Add the garlic to the remaining olive oil in the skillet and cook until fragrant. Add orange juice, cranberry juice, vinegar, soy sauce, brown sugar, and chili paste. Stir to mix well. Mix 1 tbsp white rice flour with the water and stir into the sauce. Bring to a boil.

Return chicken to skillet and cook until the sauce thickens and the chicken is heated through. Garnish with chopped scallions and serve.

INGREDIENTS

• Bgreen Food Organic BAKE MORE™ White Rice Flour

• 3 tbsp - Bgreen Food Organic 12-Month Aged Soy Sauce

• Olive Oil

• 4 – boneless, skinless chicken breasts, cubed

• 3 – garlic cloves, minced

• 1/2 cup – orange juice

• 1/2 cup – cranberry juice

• 2 tbsp – rice vinegar

• 3 tbsp – packed brown sugar

• 1 to 2 tbsp – ground fresh chili paste

• 2 tbsp – water

• Chopped scallions for garnish

DIRECTIONS

1. Preheat 4 to 5 tbsp olive oil in a skillet or wok over high heat. Meanwhile, coat the cubed chicken breasts

fully with white rice flour.

2. Add chicken to the oil and cook in batches, turning, until cooked through, lightly browned, and crispy on

all sides. Transfer to a bowl lined with paper towels.

3. Add the garlic to the remaining olive oil in the skillet and cook until fragrant. Add orange juice,

cranberry juice, vinegar, soy sauce, brown sugar, and chili paste. Stir to mix well. Mix 1 tbsp white

rice flour with the water and stir into the sauce. Bring to a boil.

4. Return chicken to skillet and cook until the sauce thickens and the chicken is heated through. Garnish

with chopped scallions and serve.

GENERAL CHANG’S CHICKEN

CREATED BY: KELLI & PETER BRONCHI, AUTHORS OF ARTISANAL GLUTEN-FREE COOKING

BAKING MEMORIES ONE RECIPE AT A TIME