Orange Chicken

IMG_0168

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.

IMG_0167

Orange Chicken
Adapted from Health-Bent

Ingredients:
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

IMG_0161

Instructions:
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.

IMG_0173

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s