One thing that I really miss because I am allregic to MSG, is Chinese food. I love Chinese food but don't dare to eat it at a restaurant because there are so many hidden names for MSG. So, I have not eaten Chinese for over a year.
There is a restaurant in our town that has some of the most amazing Chinese, unfortunately it is not MSG free. One of our favorite dishes was Orange Chicken. My husband and I decided to give an old recipe for orange chicken a gluten free twist. We were very pleased with the outcome, I especially was happy to be able to enjoy Chinese food again. Good Chinese food DOES NOT have to have MSG!!!
2 lbs. boneless chicken breasts, chopped into bite size pieces
1 egg
1 1/2 tsp. salt
white pepper
oil for frying (preferably coconut)
1/2 C. cornstarch, plus 1 TBSP
1/4 C. tapioca flour
1 TBSP ginger root, minced
1 tsp. garlic, minced
1/2 tsp. crushed hot red chili peppers
1/4 C. green onion, chopped
1 TBSP rice wine
1/4 C. water
1/2 tsp, sesame oil ( we used toasted sesame oil)
Orange Sauce:
1 1/2 TBSP wheat free tamari
1 1/2 TBSP water
5 TBSP sugar
5 TBSP vinegar
zest of 1 orange
Place chicken pieces in a large bowl. Stir in eggs, salt, pepper, and 1 TBSP oil and mix well. Stir cornstarch and tapioca flour together. Add chicken pieces, stirring to coat. Heat oil in a wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry 3-4 minutes or until golden crisp.(Do not over cook the chicken). Remove chicken from oil with a slotted spoon and drain on paper towels; set aside. Clean wok and heat for 15 seconds over high heat. Add 1 TBSP oil. Add ginger and garlic and stir-fry until fragrant, about 10 seconds. Add crushed chilies and green onions and stir-fry. Add rice wine and stir for 3 seconds. Add orange sauce and bring to a boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 TBSP of cornstarch until smooth and add to the chicken. Heat until sauce is thickened. Stir in sesame oil and orange zest if desired. Serve over jasmine rice or fried rice.
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There is a restaurant in our town that has some of the most amazing Chinese, unfortunately it is not MSG free. One of our favorite dishes was Orange Chicken. My husband and I decided to give an old recipe for orange chicken a gluten free twist. We were very pleased with the outcome, I especially was happy to be able to enjoy Chinese food again. Good Chinese food DOES NOT have to have MSG!!!
2 lbs. boneless chicken breasts, chopped into bite size pieces
1 egg
1 1/2 tsp. salt
white pepper
oil for frying (preferably coconut)
1/2 C. cornstarch, plus 1 TBSP
1/4 C. tapioca flour
1 TBSP ginger root, minced
1 tsp. garlic, minced
1/2 tsp. crushed hot red chili peppers
1/4 C. green onion, chopped
1 TBSP rice wine
1/4 C. water
1/2 tsp, sesame oil ( we used toasted sesame oil)
Orange Sauce:
1 1/2 TBSP wheat free tamari
1 1/2 TBSP water
5 TBSP sugar
5 TBSP vinegar
zest of 1 orange
Place chicken pieces in a large bowl. Stir in eggs, salt, pepper, and 1 TBSP oil and mix well. Stir cornstarch and tapioca flour together. Add chicken pieces, stirring to coat. Heat oil in a wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry 3-4 minutes or until golden crisp.(Do not over cook the chicken). Remove chicken from oil with a slotted spoon and drain on paper towels; set aside. Clean wok and heat for 15 seconds over high heat. Add 1 TBSP oil. Add ginger and garlic and stir-fry until fragrant, about 10 seconds. Add crushed chilies and green onions and stir-fry. Add rice wine and stir for 3 seconds. Add orange sauce and bring to a boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 TBSP of cornstarch until smooth and add to the chicken. Heat until sauce is thickened. Stir in sesame oil and orange zest if desired. Serve over jasmine rice or fried rice.
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