If you are sneakily picking up the phone to order Chinese takeout, PUT.IT.DOWN. I finally made this Orange Chicken recipe from Health-Bent the other night and pretty much squealed with excitement when I tasted it. I am pumped to share it and stop you from succumbing to a craving for deep fried, gloppy-sauced Chinese food. The sauce is sweet, spicy, savory, and EASY, without that loathsome additive MSG or paleo cheats like honey. You can add more chili garlic sauce to up the heat, if you’d like. Next time I might just bust out some chopsticks so I slow down…
Paleo Orange Chicken, from Health-Bent
Note: I suggest doubling this recipe (it makes about 5 3-block protein servings if you’re doing the Zone diet, and in my house it went pretty quickly!).
- 1 lb. boneless, skinless chicken thighs (cut into bite-size pieces)
- 3 T fat (coconut oil works well here)
- juice of 2 oranges*
- zest from 1 orange
- 1 t minced fresh ginger
- 3 T coconut aminos or wheat-free soy sauce
- 1 t chili garlic sauce or sriracha (you can find both in the Asian aisle of the grocery store — most have sugar but it’s a tiny amount, so I don’t worry about it when using such a small quantity)
- 3 green onions, chopped
In a medium-size sauce pot, add the orange juice, zest, ginger, coconut aminos, and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks.
In a saute pan or cast iron skillet, heat 3 T of the fat of your choice 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. This goes well with cauliflower rice or steamed veggies (carrots or broccoli would be great!).
*Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.