When it comes to gluten-free Asian, San-J is the best brand for sauces. They not only offer soy sauce, but also a variety of sauces great for stir fries, marinades and dipping. Out of all the sauces that they offer, the Sweet N Tangy is my favorite.
It's very similar to sweet n' sour sauce, but not that garish red color you see at Chinese food places in the mall, it's a much more normal shade. Also, it's not nearly as sugary sweet. It works great as a straight stir fry sauce, and I've also had excellent results basting pineapple kebabs with it before grilling.
A few nights ago, I decided to jazz it up with a few extra ingredients to make a chicken dish with delicious results!
Sweet N Tangy Baked Orange Chicken
- 4 boneless skinless chicken breasts
- Zest and juice of one orange
- 1/4 cup olive oil
- 1/4 cup San-J Sweet N Tangy Sauce
- 1 tbsp honey
- 1 tbsp orange marmalade
Preheat oven to 450 degrees. Put chicken breasts in a baking dish and whisk together the remaining ingredients. Baste chicken with the sauce.
Bake chicken for approximately 30-40 minutes, or until the internal temp reaches 165 degrees. Baste periodically during baking with more sauce.
Add remaining sauce to a small saucepan and boil until reduced and slightly thickened. After chicken has rested, slice the chicken and drizzle sauce over the slices.