Gluten-Free, Casein-Free Asian Chicken

An easy Asian recipe that is packed with flavor!
Course Main
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author Rachel


  • 3 Tbsp and 1 3/4 tsp warm water
  • 2 Tbsp and 2 tsp brown sugar
  • 1 Tbsp and 1 tsp fresh orange juice
  • 1 Tbsp and 1 tsp Tamari gluten-free soy sauce
  • 1 Tbsp and 1 tsp organic gluten-free ketchup
  • 2 tsp white vinegar
  • 3 cloves garlic minced
  • 1/4 tsp crushed red pepper flakes
  • 1/8 tsp Chinese five-spice powder
  • 3/4 tsp grated orange peel
  • 1 Tbsp and 1 tsp extra virgin olive oil
  • 1 lb skinless boneless organic chicken breasts, cubed
  • 1 1/4 tsp gluten-free cornstarch
  • 2 Tbsp cold water
  • 1 stalk chopped green onions for garnish optional


  1. In a bowl, stir together warm water, brown sugar, orange juice, tamari, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and mixture is well combined.
  2. Heat olive oil in large skillet/wok over medium heat. Cook and stir chicken until outside is golden brown and inside is no longer pink; about 10 minutes.
  3. Pour sauce mixture over the chicken, bring to a boil, and reduce heat to medium-low; cover skillet. Simmer for 30 minutes, stirring occasionally.
  4. Whisk cornstarch and 2 Tbsp cold water in a small bowl until smooth. Then, stir into sauce slowly, a few tsp at a time. Let chicken and sauce cook for about 2 minutes to thicken. Serve with a side of rice or quinoa (pictured above). Sprinkle green onion over top, if desired.

Recipe Notes

Recipe adapted from "Mama's Asian Chicken and Rice" recipe by Scarlett; found at