Recipes: Main Dishes

PF Chang’s Style Orange Peel Chicken

Serves 4-6
Allergy Egg, Milk, Soy, Tree Nuts, Wheat
Dietary Gluten Free
Meal type Main Dish
Misc Serve Hot
Website Aprovechar

Ingredients

  • 2 tablespoons Vegetable Oil
  • 4 tablespoons Minced Garlic
  • 8 Medium Green Onions, Thinly Sliced
  • 2 cups Tomato Sauce
  • 1/2 cup Water
  • 1/2 cup Granulated Sugar
  • 2-4 tablespoons Sriracha Thai Sauce (Important to use this brand of sauce, with the rooster on the bottle .... don't leave it out!)
  • 2 tablespoons Fish Sauce (You can sub in tamari to make it vegan if you want; fish sauce, if you’ve never used it, will NOT make your food fishy-tasting, and it’s great in Asian dishes of all kinds)
  • 2 teaspoons Molasses
  • 2 teaspoons Aged Balsamic Vinegar
  • 1/2 teaspoon Salt
  • 1/2 cup Vegetable Oil
  • 4 Medium Boneless, skinless, free-range chicken breasts or 6 boneless, skinless thighs, chopped into 1? pieces
  • 1/4 cup Cornstarch
  • 1/4 cup Sweet Rice Flour
  • Peel from one orange, julienned into 1/8? wide/1/2? long strips (okay to leave the white pith on it; I love the orange peel and might use two oranges next time!)

Note

Gluten free,soy free,  dairy free, egg free and nut free.

Directions

Step 1
For sauce:
Heat oil on medium. Add garlic and green onions. Cook one minute; then add tomato sauce and water. Add the rest of the sauce ingredients, and bring to a boil. Simmer 5-6 minutes, or until sauce thickens. Turn off stove.

Step 2
For chicken:

Heat oil on medium-high heat in a frying pan (preferably non-stick). While oil is heating, dredge chicken pieces in a mixture of the cornstarch and flour. Put the chicken pieces in the pan, making sure they all have a bit of space around them. (You may need to do two batches.) Fry the chicken pieces about 2 minutes; then flip the pieces, and fry two more minutes. Put the chicken on a plate covered with paper towels or paper to drain the grease. Cook the next batch, if there is one.

Step 3
Dispose of the oil in the pan. Scrape out any large bits of breading in the pan. Put the pan back on the stove. Put the chicken and julienned orange peel back in the hot pan. Stir gently for 30 seconds. Add sauce to the pan. Stir together until heated through.
Step 4
Serve over brown rice, with additional Sriracha for those who like foods spicy. My favorite side dishes to combine with this are steamed garlic snap peas and sauteed carrots.

Mediterranean Rice Stuffed Tomatoes

Serves 3
Allergy Wheat
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Side Dish
Website Enjoy LIfe Foods

Ingredients

  • 1 1/2 cup Cooked Brown Rice
  • 3/4 cups Enjoy Life Beach Bash Seed & Fruit Mix
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Finely Minced Lemon Zest (Use fresh)
  • 1/2 Small Juice From Lemon
  • 1 teaspoon Sea Salt
  • 1 tablespoon Fresh Parsley (Chopped)
  • pinch Cumin
  • pinch Cayenne Pepper
  • Fresh Black Pepper (To taste)
  • 3 Large Tomatoes (Heirlooms work very well)

Note

Gluten free, dairy free, soy free, and nut free

Directions

Step 1
Combine all of the above except the tomatoes in a bowl and toss until combined. Add additional salt to taste, if needed.
Step 2
Slice off the very top of each of the tomatoes, leaving enough to make a lid for the stuffed tomato. Hollow out 3 tomatoes, leaving a wall about 1/8” – 1/4” thick. From the removed sections, remove as much of the seeds as possible and finely chop up about half of it, and add it back into the salad. Discard the seeds, the remaining tomato, and the juice, unless more tomato is desired in the salad.
Stuff the hollowed out tomatoes with the rice salad and top with the tomato “lid.” Drizzle with olive oil and sprinkle with sea salt and black pepper before serving.
Step 3
May be made several hours in advance.