Orange Chicken

 

https://www.paleorunningmomma.com/paleo-chinese-orange-chicken-whole30

Paleo Chinese Orange Chicken

Author: Michele Rosen [modified]

Prep Time: 15 minutes

Cook Time: 20 minutes

Servings: 6 servings

Ingredients

Chicken:

3/4 cup arrowroot flour or tapioca

1 tsp salt

1/4 tsp black pepper

2 lb boneless skinless chicken thighs cut into 1" pieces

2 eggs whisked

Avocado oil or refined coconut oil for frying

Sauce:

2/3 cup water warmed slightly

4 medjool dates pitted

1/3 cup fresh orange juice

2 Tbsp rice vinegar

3 Tbsp coconut aminos

1/2 tsp ground Ginger

1/2 tsp garlic powder

1/2 tsp crushed red pepper flakes or 1/4 for less spice [optional:nightshade]

1 1/2 tsp arrowroot or tapioca flour + 1 Tbsp water

Zest from 1 orange finely grated

Garnish:

Sliced green onions

Grated orange zest

Instructions

Sauce:

1.In a small food processor or high speed blender, blend the water and dates until a smooth mixture forms (date paste), scraping down the sides to incorporate all the dates.

2.In a medium saucepan over medium heat, add the orange juice, date paste, vinegar, coconut aminos, ginger, garlic, and red pepper flakes. Whisk and heat for 2-3 minutes to a boil, then lower the heat to med-low to simmer.

3.In a small bowl, whisk the 1 tsp of arrowroot with 1 Tablespoon of water to form a paste. Add this to the orange sauce and whisk well. Raise the heat back to medium and Cook for another 3-4 minutes until the mixture thickens and reduces a bit (it should resemble caramel). Once the sauce is thickened, remove from heat and stir in the orange zest.

Chicken:

1.Place the arrowroot or tapioca in a shallow bowl along with the salt and pepper.

2.Whisk the eggs in a separate shallow bowl. Coat chicken pieces in whisked egg lightly, then toss in arrowroot starch, shaking off excess, and place on a plate.

3.Heat about 1/2 cup of oil in a large deep non-stick skillet. Once sizzling hot, work in batches to cook to cook the chicken pieces, cooking for 2 - 3 minutes, turning once or twice. Place chicken on a paper-towel-lined plate and repeat the process for the remaining chicken, adjusting the temperature of the heat as needed.

4.Toss the chicken with the orange sauce (gently reheat if necessary) and serve over sautéed cauliflower rice, with sliced green onion and grated orange zest. Enjoy!