Who doesn't love Chinese food? The only problem, it is usually filled with added flavorings, lots and lost of sugar and all the grains we are trying to avoid when balancing our hormones. This version will take time to figure out the balance between vinegar, orange juice and coconut sugar for your own liking.
What I love about it - it still allows me to have all my favorite foods without any guilt or the crazy inflammation the next day that almost always accompanies Chinese food. ENJOY!
Orange Chicken
A healthier version of Orange Chicken
- Skillet
- 1.5 lbs Chicken Thighs (Use Organic)
- 1/2-3/4 C. Fresh squeezed orange juice (~ 2 oranges)
- 1 tsp orange zest (~ I orange (from the ones used for juice))
- 1/4 C. Gluten Free Soy Sauce
- 1/4 C. Rice Vinegar (be sure no sugar added)
- 1-2 Tbsp Coconut Sugar
- 1 tsp. Minced Ginger (or dried spice)
- 2 cloves Garlic (minced)
- 3 Tbsp Arrowroot Starch (for the sauce)
- 3 Tbsp Water
- 2 Tbsp Avocado Oil
- 2 Tbsp Arrowroot Powder (this is for "bread" coating (optional))
- 2 C. Almond Flour (this is for "bread" coating (optional))
Make sauce first. In small bowl add - orange juice, orange zest, soy sauce, rice vinegar, coconut sugar, minced ginger and garlic.
In separate bowl mix arrowroot and water.
Add arrowroot mix to sauce and set aside.
Chop chicken into 1 inch cubes, then pat dry.
Add avocado oil to skillet and turn on med/hi to heat up.
This step is optional....coat chicken in arrowroot flour, then dip in egg, then coat with almond flour. Place in hot skillet.
Cook chicken about 6 minutes (3 min on each side), or until almost done, but not quite cooked all the way through.
Turn heat down to medium. Add sauce to skillet. This will thicken very quickly.
Serve immediately! I choose to serve it with cauliflower rice and steamed broccoli.
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