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Stir-fry Gluten Free Spicy Orange Chicken Recipe

Gluten Free Orange Chicken stir fried with bell peppers, water chestnuts in a gluten free Spicy Orange Sauce

Asian stir fry recipe Orange Chicken with spicy orange sauce image


4 C. Spicy Orange Sauce (Gluten Free Starport 127)
3 lb. Chicken breast, or thigh, boneless, skinless, sliced 1”x1”x1/2”, marinated and battered
6 C. Corn starch
1 lb. Red bell peppers, sliced, 1”x1”, (3 C.)
1 lb. Green bell peppers, sliced, 1”x1”, (3 C.)
1 lb. Water chestnuts, sliced, canned, (2 C.)
.5 lb. Onions, sliced, 1”x1”, (2 C.)
6 ea. Dried Cayenne Peppers
3 each Orange, sliced for garnish

stir fry recipe Orange sauce chicken ingredients image


  1. Marinate chicken using Gluten Free Starport 356 Marinade Seasoning, see instructions below.
  2. Coat chicken evenly with corn starch and set aside.
  3. Just before frying, roll chicken in corn starch again to pick up more batter.
  4. Divide chicken into 2 batches. Deep fry each batch chicken @ 370 F, about 4 minutes. Remove and let oil re-heat to 370 F, then refry chicken another 4 minutes until golden and done. Remove, drain off excess oil and set aside.
  5. Oil blanch red and green bell peppers and onions in 370F oil for 20 seconds. Remove and drain off excess oil.
  6. Heat a wok at medium heat, then add oil and dried chili peppers, heat chili until dark brown, remove and discard chili.
  7. Add in Spicy Orange Sauce (be careful of splattering) and water chestnuts and sauté 20 seconds.
  8. Add in oil blanched red and green bell peppers, onions and fried chicken. Toss and coat chicken evenly. Remove immediately and plate.
  9. Garnish with orange slices.

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Chicken Marinate:

1. To marinate: For 10 lbs. sliced chicken, mix 0.4 lb. (⅞ C.) Marinade Seasoning (Starport 356), 1¼ C. water and 1 C. corn oil. Mix well and marinate for 30 minutes or more.

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