Mandarin Orange Chicken (gluten and dairy free)

Hello, friends! It's been a while!

These days my kids are all grown up, and life looks a little different than it did when I first started this blog. Even so, I still find myself in the kitchen several nights a week, trying to get a delicious dinner on the table. And after all these years, this little corner of the internet is still the first place I go when I'm looking for a recipe I know my family loves.

Lately I've been collecting some newer favorites that deserve a permanent home here—not only so I can find them again, but so I can share them with you, too.

This Mandarin Orange Chicken is one of those recipes. My friend Jen made it for us years ago, and after one bite I knew it was a keeper. It's become a regular in our dinner rotation because it's simple, flavorful, and everyone loves it.

One of my favorite things about this recipe is how easy it is to adapt for food allergies. It's naturally dairy-free, and the only ingredient containing gluten is the soy sauce. Simply substitute gluten-free soy sauce or coconut aminos, and you'll never miss the gluten. You can also adjust the sugar to your family's taste—add the full amount for a sweeter sauce or reduce it if you prefer something a little less sweet.

I hope your family enjoys this one as much as ours does!

Click here for printable recipe.   

Mandarin Orange Chicken 
Makes 6 servings

The ingredients:   

CHICKEN
1-1/4 lbs fresh boneless skinless chicken thighs, cut into chunks

1 Tbs.  paprika

1/2 tsp pepper

1 tsp salt 

3 Tbs. neutral oil (I usually use avocado oil)

ORANGE SAUCE

1 lg. (29 oz) can mandarin orange juice (reserve fruit for later in the recipe)

1 clove garlic, minced

1cup  beef broth

1/2 of a 12 ounce container  frozen orange juice concentrate

2-3 Tbs. cornstarch

2 Tbs. soy sauce (NOTE: soy sauce contains gluten, so look for coconut aminos or a gluten free soy sauce if you are making this for someone avoiding gluten  )

1 tsp. ginger
2 Tbs. sugar (optional)

ADD AT THE END

1 can  coconut milk

reserved mandarin oranges
2 cups sliced almonds, sautéed in a little oil
3-4 cups hot cooked rice

 

GETTING STARTED:   Preheat oven to 400-degrees.   Start rice cooking. 

CHICKEN DIRECTIONS:    In a medium bowl, toss fresh chopped chicken with oil, paprika, salt, and pepper.

Spread in a single layer onto a foil lined cookie sheet. 

 Bake at 400-degrees for 20 minutes, stirring once in the middle. 

SAUCE DIRECTIONS:   While the chicken is cooking, saute the garlic with a little oil. 

Then combine the juice drained from the can of mandarin oranges,

minced garlic, beef broth, and the orange juice concentrate in a large sauce pot.

 Cook over medium-high heat for about 15 minutes. 

In a small bowl whisk together cornstarch and soy sauce or coconut aminos, then slowly whisk into the orange sauce.  Add ginger and sugar (if desired) cook until thickened. 

  

TO SERVE:   Add the cooked chicken,

coconut milk,

 and reserved mandarin oranges to the sauce. 

  Serve over rice and top with the sautéed almonds.  

Roasted veggies is a perfect side with this!  

Enjoy!  

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