Orange Chicken
This juicy orange chicken with garlic and honey is the perfect Asian-style paleo dinner served over cauliflower rice.
Servings: 4
Ingredients
Chicken
- 2 pound boneless skinless chicken breast, cut into 1" pieces
- 1 tablespoon extra virgin coconut oil
Orange Sauce
- 3 cloves garlic minced
- 1/2 cup fresh squeezed orange juice
- 1/2 cup honey
- 1/3 cup coconut amino
- 1/4 cup white wine vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- zest of one orange
- 3 tablespoons arrowroot
- 1/2 teaspoon red pepper flakes
Cauliflower Rice
- 1 head of cauliflower cleaned and grated {I use food processor grater}
Instructions
Orange Sauce
- In a medium bowl whisk all ingredients together adding arrowroot one tablespoon at a time, whisk each tablespoon until completely blended before adding remainder. until combined. Set aside.
Chicken
- Season chicken generously with salt and pepper.
- Heat coconut oil in a large heavy skillet. I used cast iron pan.
- Place pan over medium-high heat. Add chicken and sauté for about 4-5 minutes per side, until the chicken is browned and nearly cooked through.
- Pour in the orange sauce, and stir to combine.
- Let the sauce come to a boil, then boil for an additional minute or two until thickened.
- Remove from heat and serve immediately over cauliflower rice or rice. Garnish with green onions and additional orange zest.
Cauliflower Rice:
- Preheat oven to 400°
- Toss grated cauliflower on a baking sheet in an even layer and bake for 10 minutes.
- Remove and let cool.
- Serve in a bowl with cauliflower rice topped with chicken and extra red pepper flakes if you like it spicy.