EZ ORANGE CHICKEN

My family loves Chinese food, but unfortunately, with me having Celiac we no longer go out to Chinese restaurants because everything is covered in soy sauce or deep-fried.  It's a gluten nightmare!  So, when the random craving hits I make a quick Orange Chicken.  

Of course you could fancy this recipe up or even make the sauce thicker by adding tapioca starch, but I find this recipe does the trick without adding any unnecessary ingredients.  The recipe also doesn't include LOTS and LOTS of sauce, we favor the hint of orange and ginger rather than it overpowering everything, but double the sauce if that's your thing.

Now, what do you pair it with? Well, if you eat rice you can go that route.  Then there's the riced cauliflower, and as much as I do like it,  I'm not a fan of riced cauliflower with this dish, it doesn't pair well and feels mushy.  We usually eat the EZ Orange Chicken with broccoli that has been sautéed in sesame oil or the remaining orange sauce, keeping the meal nutrient dense. 


 
INGREDIENTS:

 

• 2 lbs chicken breast, cut into thin strips or bite size pieces (this will expedite the cook time)
• 3/4 cup sliced carrots
• 1 tbsp coconut oil
• 1/4 c water
• 1 tbsp coconut aminos + 1 tsp
• 1/2 c orange juice, fresh squeezed (approx. 2 medium oranges and not that carton stuff)
• 1 tsp grated ginger
• Zest of 1/2 an orange (optional)

INSTRUCTIONS:

 

1. In a small bowl, combine 1 tbsp coconut aminos, orange juice and grated ginger to make the sauce.
2. Over medium-high heat, melt coconut oil in a pan (or wok), add chicken pieces and brown.  
3. When chicken appears to be almost thoroughly cooked (still a little pink) add the sliced carrots, 1 tsp coconut aminos and 1/4 cup water and continue to cook for 5 minutes, being sure to stir to the carrots are evenly cooked.
4. Reduce the heat to low, add the sauce to the chicken and cook for 5 minutes.
5. Turn the heat off and add the orange zest, stir and serve.

COMMENTS:  If and when you find fresh ginger BUY IT, it's a great seasoning staple to have.  I cut my ginger into 1 inch pieces, freeze it and pull it out when needed, it lasts a really long time this way.  Drop it into a hot cup of water with lemon if you have a sore throat, add a few slices to bone broth, seriously, the possibilities are endless.