Recipe: Healthy Orange Chicken
I used to love the unhealthy American version of Chinese food: deep-fried in batter and slathered in sauce. Now, my body just can’t tolerate it anymore—though that hardly stops it from craving those delicious sweet and savory combinations. And luckily, there are loads of recipes on the web these days for healthy versions of my favorite junk food. I decided to put my own out there, this time for tangy, spicy orange chicken. This recipe is so easy and quick to make, requiring ingredients you probably already have laying around in your kitchen. Give it a try over a bed of low-carb cauliflower fried rice and veggies and your whole family will enjoy it!
Yield: 4 serving(s)
- 1 pound chicken breast (2-4 breasts depending on size)
- Salt and pepper
- 1 cup fresh-squeezed orange juice
- Optional: 1 tablespoon orange zest
- ½ cup chicken broth (use bone broth for extra nutrients!)
- 3 tablespoons tamari or coconut aminos
- 1 inch fresh ginger, peeled
- 2 tablespoons honey
- 1 teaspoon sriracha (or 2 teaspoons for extra spicy)
- 2 tablespoons arrowroot powder
- Cooked broccoli
- Sesame seeds
- Cut chicken into bite size pieces and season with salt and pepper. Set aside.
- In a blender, add the orange juice, broth, tamari and ginger and blend until smooth.
- Transfer blended ingredients to an unheated saucepan and add the honey, sriracha and arrowroot powder. Then turn the stove on to medium heat and stir until smooth.
- Heat sauce over a low boil, stirring occasionally, until the sauce has thickened to your liking. Set aside.
- Heat a large skillet to medium-low and then add a tablespoon of coconut oil. Once melted, transfer chicken bites onto the skillet and fry until cooked through. Turn off heat.
- Pour sauce over the chicken and stir to combine.
- If using, combine broccoli with the sauce and chicken and top with sesame seeds.
Nutrition Information Per Serving
Protein: 35 gram(s)
Fat: 4 gram(s)
Carbohydrates: 38 gram(s)
*Arrowroot Powder is an all-natural starch used to thicken sauces. Most grocery stores with a big natural foods section should carry it. I prefer arrowroot because it's the most easily digested of all the starches (tapioca, corn, potato), so it is better for people who have gut sensitivity/permeability. And just a tip to follow the directions closely: be sure to add the arrowroot BEFORE your mixture is hot. It will clump if you add it directly to something hot.
From the kitchen of: Get Healthy U