orange chicken

Come on now, who doesn’t love Chinese food? If you said “Me” than kindly skip down to my earlier entries because this one is all about a healthy and hearty Chinese inspired meal.

I know what you are thinking; orange chicken, that delicious deep-fried ball or chicken, pork, cat or whatever meat is lying around the restaurant, coated in a thick maple syrup that somehow is orange and may or may not have a hint of orange. Am I close? Actually, describing it has made me hungry, except when I think about how most of my fried chicken isn’t chicken at all but mere deep-fried fat.

This orange chicken recipe is great! The chicken is golden brown and tender with a rich orange flavor and a hint of sweet and sour. You can even alter the flavor by adding in more chili powder or sprinkling with red pepper flakes. Xiǎngshòu! (Enjoy!) Pronunciation: ci-ang-show

Orange Chicken with Broccoli 

Ingredients:
1 lb. boneless, skinless chicken thighs (cut into bite size pieces)
3 T fat (coconut oil works well here)
Juice of 2 orange
2 T orange zest
1 t fresh ginger
1/4 c coconut aminos or wheat-free soy sauce
1 t chili garlic sauce
3 green onions, chopped
2 cups of broccoli

Directions:
1. In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce. 2. Set over medium heat and let simmer to reduce and thicken while the chicken cooks.

  • In a saute pan, 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.

5. Add the chicken to the sauce pot and stir to coat with the orange sauce.
6. Serve topped with sliced green onions and atop of broccoli

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