Friday, March 8, 2013

Paleo Orange Chicken

If you are in the mood for Chinese food, this is a great Paleo alternative!  Especially if you have a bunch of oranges that need to get eaten like I did.  This makes a great, quick week night meal and pairs well with broccoli.  We dipped our broccoli in the extra sauce, yum!

P.S. Please excuse my photography skills!  It is something I am working on. 

Paleo Orange Chicken

Adapted from Health-Bent

Prep Time: Approximately 5 minutes
Cook Time: Approximately 10 minutes
Serves: 2-4

  • 1 lb boneless, skinless chicken thighs (cut into bite size pieces)
  • 3 tbsp coconut oil (or fat of choice)
  • juice of 2 oranges
  • zest from 1 orange (grated peel)
  • 1 tsp fresh ginger (or ground ginger)
  • 3 tbsp gluten-free soy sauce or coconut aminos (a soy-free substitute)
  • 1 tsp chili garlic sauce or sriracha (I added a little extra for more kick :)
  • 3 green onions, chopped (I didn't have any on hand but I'm sure this is a great addition) 
  1. In a medium sauce pot, mix the orange juice, zest, ginger, soy sauce and chili garlic sauce. Set over medium heat and let simmer to reduce and thicken while the chicken cooks.  Make sure it doesn't reduce too much or you won't have much sauce!
  2.  In a saute pan, heat 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 4 minutes per side. 
  3. Add the chicken to the sauce pot and coat with the orange sauce. 
  4. Serve topped with green onions. 

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