This dish is a revelation for healthy eating. It has no breading, not even a thickener for the sauce, doesn’t require frying, is naturally sweetened with fresh squeezed juice alone, contains only healthy fat, and yet it is so. delicious.
And guess what? It is yet another way to use virgin coconut oil! I’ll be drawing the winner for the Tropical Traditions oil at midnight tonight (click here to enter the giveaway if you haven’t yet), so I decided to sneak in another recipe that uses it before I did. I myself just got a gallon of it (happy happy, joy joy! Thank you to those who made first-time purchases through my links, that’s how I earned it!), so you can be sure I’ll be posting many more recipes using it.
Full disclosure: for the record, I mainly cook with/eat extra virgin olive oil, just so you don’t think I’ve devoted my life to saturated fat, even if it is a healthy one. :) Also, for the record, I am not on the Paleo diet, but am all for eating healthy. And lastly, this was Den’s plate, as I had no rice on mine because I’m not eating starches right now. </TMI>
As for this chicken, I don’t have much to add beyond that it was incredible. It is sweet, even without refined sugars of any kind, and packed with flavor. I have to admit I totally forgot to include the sriracha (*sob* we love spicy, how could I?), which probably would have improved the consistency so that it coated the pieces a little better, but it was still great even without it. Who needs fried chicken pieces drenched in a sickeningly sweet syrup sauce when eating healthy tastes even better? Move over, take-out!
Paleo Orange Chicken
Printable recipe with picture
1 lb. boneless, skinless chicken breasts or thighs (cut into bite size pieces)
3 tablespoons virgin coconut oil
juice of 2 oranges*
zest from 1 orange
1 teaspoon grated fresh ginger
3 tablespoons low-sodium soy sauce
1 teaspoon chili garlic sauce or sriracha
3 green onions, sliced (white and green parts)
In a medium-sized saucepan, add the orange juice, zest, ginger, soy sauce, and chili garlic sauce or sriracha. Set over medium-high heat and let simmer to reduce and thicken while the chicken cooks. In a large saute pan, heat 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. If your chicken pieces are really close together, you’ll likely have a lot of water in the pan (it doesn’t evaporate as well), and you should drain the excess liquid off to help the pieces brown. Remove from heat and if the sauce is ready (it will be reduced to very little, coating just the bottom of the pot, thick and almost like a glaze), add the chicken to the saucepan and stir to coat with the orange sauce. Serve topped with sliced green onions.
*Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you need to, or add a teaspoon of sweetener, such as stevia or agave nectar, until you’re satisfied with the flavor.
Recipe source: Health-Bent