Orange Chicken
A healthier version of Orange Chicken
Print Recipe
Equipment
- Skillet
Ingredients
- 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)
Instructions
- 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.