Orange Chicken

Do you love Chinese food? Are you lying to yourself? I love Chinese food, but I don’t love overly saucy, fake tasting, greasy Chinese. This was easily my favourite recipe from my first foray into Whole30. I have made it quite a few times and once you learn the recipe, it’s really easy to replicate! It even passed the niece test. Gasp! Auntie Annie, what are we having for dinner? Orange Chicken! UGH. I hate oranges. And I HATE chicken.
Neither are true. They moved it around on their plate, totally disgusted, and what a surprise… as soon as they tasted it, it got gobbled up! Aunt WIN!
Serve with rice, cauliflower rice, or even bump up veggies and serve all by itself!
Enjoy. You’ll be picking at the pan at the end of the night!


My Ingredients:
2-4 Chicken Breasts
1/4 Cup Tapioca Starch
1/4 Cup Coconut Flour
3 Tbsp Coconut Oil
2-3 Large Peppers
1 Medium Onion
2 Large Juicy Oranges
2 Tbsp Coconut Aminos (or Soy)
2 Tbsp Rice Wine Vinegar
1/2 Tbsp Sesame Oil
2 Cloves Garlic
1 Inch Nub Ginger
Pinch of Chili Flakes
Salt and Pepper
Top with Green Onions, Cilantro, or Sesame Seeds!

My Method:
In a medium bowl, mix together tapioca starch, coconut flour, salt and pepper.
Chop chicken into bite size pieces and cut onions and peppers into strips.

Melt half the coconut oil in a large pan, dredge the chicken in the dry mixture and cook until lightly brown on the outside.
While it is browning, mix together the zest of one orange, juice of both oranges, coconut aminos, rice wine vinegar, sesame oil, grated garlic, ginger, chili flakes, S&P.
When the chicken is done, remove from pan.
Melt the second half of coconut oil, and sauté onions and peppers.
Add chicken back into the pan and add in the liquid mixture.

Cook until sauce thickens.
Then eat. it. all. up.


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