26 February, 2016
Paleo Orange Chicken
So you remember that really delicious staple of Chinese restaurants and take-out, Orange Chicken? With all the breading, delicious fried goodness, and sweet orange, sugar-filled sauce? Me too. And I can’t eat it anymore. But I can try and make a pretty good sub…
This one turned out delicious. Sauteed chicken with a light orange sauce. Not too sweet, but fantastic flavor. I tried to stick with the basics, and still needed to keep it gluten-free. I started with chicken thighs. Chicken breasts would work great, too. I diced them up to about 1 inch pieces and sauteed them with some olive oil. You could use whole chicken breasts or thighs, but they cook faster this way. It only takes about 10 minutes. While it’s cooking, mix up the sauce. It’s orange juice (use either fresh-squeezed or natural OJ, no sugar-added), an orange, orange zest, honey, ginger, garlic, chili sauce, rice vinegar, gluten-free soy sauce, and gluten-free cornstarch.
- 2 lbs Chicken (breasts or thighs), chopped into ~1-inch pieces if you prefer
- 1-2 Tbsp Olive Oil (or coconut oil would also work well)
- 2/3 cup Orange Juice
- 1 small orange (I used a Cutie)
- 1/4 Cup + 2 Tbsp Gluten-Free Soy Sauce
- 1/4 Cup + 2 Tbsp Honey
- 1/4 Cup Rice Vinegar
- 2 tsp Chili Sauce (I used Sambal. Sriracha would probably also work, but has added sugar)
- 2 cloves garlic, minced
- 2 tsp ginger (I used ginger paste)
- 2 Tbsp Cornstarch
Heat the oil in a large pan over medium-high heat, and add the chicken. It will cook through with about 5 minutes per side.
Mix the orange juice, zest from the small orange, soy sauce, honey, rice vinegar, chili sauce, garlic and ginger. Squeeze the orange into a small container, and mix in the cornstarch. Add this solution to the sauce.
Pour over the chicken, stir to make sure it is well coated, and cook for another 3-5 minutes until the sauce reduces and becomes a bit thicker. Then enjoy!
- Calories: 226
- Fat: 4.1g
- Carbs: 27.8g
- Protein: 19.7g