Mmm! Orange Chicken Yum-yum; let’s make some!
The Hubster often works well into late evening, which means that I want something that is easy to prepare if I’m going to wait to eat dinner with him. Which is usually the case as neither one of us enjoys eating dinner alone. Both of us came from families where we sat down for meals together. For him and I, food and eating are ways to reconnect with each other after long work days.
Generally, if I know it is going to be a late night, I have a slow-cooker meal on stand-by. This wasn’t the case; instead, I had a very fast-cooking meal prepared and marinading in the fridge. Once I received a text from the Hubster to inform me when he’d be home, I got to cooking.
I wanted this to taste like the Orange chicken we get from a Chinese restaurant not too far from us. However, minus the batter-fried chicken, soy, wheat, and other additives that we want to avoid. I like to use Nom Nom Paleo’s Siracha Sauce for a little kick to balance out the sweetness of the raw honey. (Agave Nectar can be used instead of honey.) The fish sauce can be optional, but if you do use it, make sure you find one that is wheat-, soy-, and msg-free. Red Boat is a wonderful fish sauce that has none of those ingredients! I like adding fish sauce since we use coconut aminos instead of soy sauce. Fish sauce adds the right amount of savory umami.
If you’re not concerned with cutting grains from your diet, I suggest serving this over quinoa for a nutrient dense meal.
The Hubster loved this the first time that I made it. I consider a dish successful when he tells me that I don’t need to add or change a thing.
- Main Ingredients
- 2-3 lbs. Free Range Chicken Breasts
- 3 Medium Carrots
- 1 Large Broccoli Crown
- Scallions, chopped (optional topping)
- Sesame Seeds (optional topping)
- For the Chicken Marinade:
- 2 TBSP Olive Oil
- 2 TBSP Coconut Aminos
- 2 TBSP Fresh Orange Juice
- 1/8 tsp Salt
- For the Orange Chicken Sauce:
- 1/2 cup Orange Juice
- 1/2 cup Raw Honey or Agave Nectar
- 1/3 cup Coconut Aminos
- 1/4 cup White Wine Vinegar
- 2 TBSP Fresh Grated Ginger
- 2 TBSP Siracha Sauce
- 4-8 Cloves of Garlic, minced
- 1/2 tsp Ground Black Pepper
- 1/4 tsp Red Pepper Flakes
- 1/8 tsp Fish Oil
- Zest of a mediium-large Orange (like Fuzzy Navel)
- 3 TBSP Tapioca Starch
- Cut chicken breasts into 1-inch cubes and place in sealable container or ziplock bag. Mix together marinade ingredients, pour over chicken. Marinade no less than 1 hour and no more than 4 hours.
- Chop broccoli crowns into manageable florets. Coin (about 1/2-inch thick) carrots and cut into halves.
- When done marinading, dump chicken into a colander to drain well. (Too much liquid will braise your chicken.)
- Put a large pan on stove over medium heat. Add a little bit of olive oil (about 2 TBSP). Add chicken. You'll saute for about 6-15 minutes, depending on how well your chicken is drained of marinade.
- While chicken is pan-frying, mix together orange sauce ingredients, all except for tapioca starch. then, put a little bit of the liquid in a small bowl. Add tapioca starch one tablespoon at a time, mixing well in-between tablespoons. Then add to remaining orange sauce mix. This step helps to avoid clumps.
- Steam your broccoli. (I add 1/8 cup of water to a bowl, add broccoli florets, cover with plastic wrap, and microwave on high for five minutes.)
- When your chicken is starting to brown, add carrots and orange sauce.
- When sauce starts to thicken, add steamed broccoli. (Careful not to add too much water from steaming!)
- Reduce heat and simmer on low for five minutes. Remove from heat.
- Garnish with chopped scallions and sesame seeds. Serve over quinoa if not following paleo protocols.
© Julie Marie Pierpont and Death Defying Diet 2013-Present