This is scrumptious. It’s my first time making orange chicken because most versions are full of sugar and soy, without much actual chicken or orange flavor. I hate that synthetic taste and the orange gel and msg version is even worse at most restaurants. This recipe is easy, fresh, and full of the flavor of real food that’s really good for you. Eat up.
Adapted from Health-Bent
1 lb. boneless, skinless chicken thighs, cut into bite size pieces
2 Tbs coconut oil
juice of 2 oranges (about 1/2 cup)
zest from 2 oranges (about 2 Tbs)
1 Tbs dried ginger (or 1 tsp fresh minced ginger)
2 cloves garlic, minced
3 Tbs coconut aminos
1 tsp hot chili paste
4 green onions, chopped
In a medium size sauce pot, whisk together the orange juice, zest, garlic, ginger, coconut aminos and chili paste. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, melt the coconut oil over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. Add the chicken to the sauce pot and stir to coat with the orange sauce. Serve topped with sliced green onions as is or over spinach or sauteed kale.