PALEO ORANGE CHICKEN

This paleo orange chicken is so much better and healthier than takeout! It’s a quick and easy, whole30 compliant dinner that the whole family will love!

Liiiiiike, food that isn’t a pistachio whipped shortbread cookie, spiced paleo cookie with almond butter or a mint paleo gluten free chocolate cake.

IE: food that is NOT Christmas-related, but is totally 2017 related because HELLO YOU BRAVE WHOLE30 DOING SOULS.

I envy you. Me and my morning bowl of funfetti protein overnight oats are ONE, and we are never going to be UNDONE.

Which means I will not EVER EVER EVER be doing the whole30 diet. No matter how many people tell me that it is the most awesome and challenging-in-a-good-way New Year’s resolution I could have. No matter how many times I create whole30 compliant recipes – HI slow cooker mango chicken and sweet potato bowls – that my mouth actually RLY RLY enjoys munchin’.

PALEO ORANGE CHICKEN
PALEO ORANGE CHICKEN

PALEO ORANGE CHICKEN

Ingredients

For the sauce:

  • 3/4 Cup 100% Orange juice
  • Zest Of half a medium orange
  • 1 Tbsp Coconut aminos *
  • 1 tsp Rice vinegar
  • Pinch Red pepper flakes
  • Salt and pepper
  • 1/2 Tbsp Avocado oil *
  • 1/2 Tbsp Fresh ginger, minced
  • 1 tsp Garlic, minced
  • 1 tsp Tapioca starch

For the chicken:

  • 2 Tbsp Avocado oil
  • 3 Tbsp Tapioca starch
  • Salt and Pepper
  • 8 Ounces Chicken breast, cut into 1 inch cubes

For serving:

  • 1 medium orange, segmented
  • Green onion, sliced
  • Sesame seeds
  • Hot cooked white rice or cauliflower rice

Instructions

  1. In a small bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes and a pinch of salt and pepper. Set aside.

  2. In a medium, high-sided frying pan heat the avocado oil (for the sauce) up on medium heat.  Add in the ginger and garlic and cook until fragrant, about 1 minute.

  3. Add in the orange juice mixture, stirring so the garlic/ginger mix into it.  Additionally, place the 1 tsp of Tapioca starch into a medium bowl.

  4. Turn the temperature up to high and bring to a boil. Once boiling, add 2 tsp of the hot sauce into the tapioca starch and whisk until smooth.  While whisking, pour the tapioca mixture into the sauce and stir in well.

  5. After you add the tapioca, boil the sauce for 2 minutes. Then, turn the heat down to medium/low and cook an additional 3-4 minutes until the sauce is thick and glossy.   Transfer to a large bowl, cover, and let stand to thicken up more while you make the chicken.

  6. In a large frying pan over medium/high heat, heat the avocado oil. NOTE: you do not want to crowd the chicken, so I fry mine in 2 batches, using 1 Tbsp of oil each time. Adjust according to the size of your pan.

  7. While the oil heats, place the tapioca starch and a pinch of salt and pepper into a large Zip-loc bag.  Add in the chicken cubes, seal the bag and toss until the chicken is coated in the starch.

  8. Place the chicken into the hot oil (again, don’t crowd them) and cook until golden brown and crispy about 2-3 minutes per side, flipping once. If your chicken cooks too quickly, reduce the heat a little bit. Repeat with the 2nd batch of chicken if necessary.

  9. Once cooked, transfer to a paper-towel lined plate and gently press out any excess oil.  Place the chicken into the bowl with the sauce. Add in the orange segments and toss until the sauce coats everything.

  10. Serve over top of cauliflower rice, or white rice, garnish with green onion and sesame seeds, and DEVOUR.

     

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