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Orange Chicken {W30*}


Funny... Chinese used to be my go-to hangover food, my rainy day comfort food after a long work week when I was too lazy to get off the couch. Now, it's my go-to healthy food. When I need a jolt in the right direction, diet wise- this is the dish I make. Its the quickest meal that FEELS just as good as it tastes because it has so many simple, healthy ingredients.

SERVING SIZE: 2

PREP TIME: 5 minutes

COOK TIME: 10 minutes

INGREDIENTS:

3 Cara Cara or Navel oranges (juiced and strained into a bowl)

1 small ginger root (peeled + minced)

3 small garlic cloves (minced)

1 tsp tapioca flour

1 tbsp coconut aminos

1/2 tsp crushed red pepper (less if you don't like spicy)

2 free range, organic (skinless, boneless) chicken breasts (cubed)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp turmeric

salt + pepper

coconut oil or olive oil spray

1 tbsp avocado oil (EVOO is fine, just careful with the heat)

RECIPE:

Spray a medium saute pan with coconut/olive oil and turn the heat on high. While the pan is heating, season the chicken with the garlic powder, onion powder, turmeric and salt and pepper. Dump the chicken in the pan once it's hot and cook through.

While the chicken is cooking add the coconut aminos, crushed red pepper and salt and pepper to the orange juice. Heat the oil in a small saute pan on high heat. When the pan is hot, add the garlic and ginger and stir constantly, ensuring the garlic doesn't burn. Cook for about a minute to a minute and a half and then dump in the orange juice mixture. Bring to a boil and reduce the heat to simmer. Spoon out about a tbsp of the liquid into the same bowl you had the orange juice and coconut aminos in. Add the tapioca flour and whisk to make a paste-like consistency. Add back into the sauce and stir to combine. Let the sauce thicken on simmer for about 5 minutes. If it thickens enough to your liking before then, turn off the heat.

Once the chicken is done, toss with the sauce and serve with broccoli or a vegetable medley. Happy eating! :)


Kristen's Cooking Tips

#1 

Use sharp knives! Slicing, chopping, mincing- sharp knives cut prep time in half and are WAY safer than fighting with dull blades that barely get through the skin of a tomato. At the very least, get a knife sharpener and run the blade across it before any prep. 

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#2

Taste EVERYTHING as you go! Cooking is about using instinct and creating flavors- you'll never learn to cook if you don't develop instincts... taste the food at every stage and follow the flavor development, adding more salt, more acid, more cream- whatever your taste buds are reaching for. 

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#3

Mis en Place: it's french for everything in it's place. Before you start a dish, gather all of your ingredients and prep everything you need in advance. Minced garlic? mince it first and set aside. Chopped herbs? Chop away and be ready when you need them. So many people I talk to say cooking is stressful, there is "too much going on"- it's all about time management. Cooking should be relaxing and fun! Think about your favorite cooking show... notice how they always have everything they need right there? Read the whole recipe through and zoom out- while this is cooking, make this; while this is chilling, cook this. Know how to breakdown the steps and prepare your ingredients so you're not stuck with burning garlic while you're chopping cilantro. Go in with a clear mind and know you're about to fuel your body and nourish your soul with your own two hands...and a few sharp knives ;)

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