Asian Orange Chicken

Paleo Asian Orange Chicken Recipe
Paleo Asian Orange Chicken Recipe
    Marinade Ingredients:
  • 2 tbs tamari* (organic, wheat free) or substitute with soy-free coconut aminos
  • 1 tsp fresh grated ginger
  • 1 tsp sesame oil
  • Chicken and Sauce Ingredients:
  • 1 cup water
  • 5-7 chicken thighs or 4 chicken breasts – skin on
  • 1/2 cup fresh-squeezed juice from oranges
  • 1/4 cup raw honey
  • 2 tbs tamari* (or coconut aminos)
  • 1/3 c. rice vinegar
  • 1 tbs orange zest
  • 1/2 tsp grated ginger
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 1 tbs arrow root powder whisked with a little water (just enough to make a slurry)
  1. Make your marinade with the 2 tbs tamari or coconut aminos, 1 tsp grated ginger and 1 tsp sesame oil
  2. Season your chicken with salt and pepper
  3. Put the marinade in a large ziplock bag, add the chicken, and coat well
  4. Marinade chicken 30 minutes in the refrigerator (or longer if you prefer)
  5. Next pan fry chicken pieces skin side down with 2-3 tbs of olive oil over medium- to medium-high heat until browned. About 7-10 min
  6. Once browned, place chicken on a roasting rack or cookie sheet in the oven for about 30 min at 350. Check to make sure the chicken is cooked through thoroughly before removing from oven
  7. Let the chicken rest while you make your orange sauce
  8. In a frying pan over medium- to medium-high heat, combine water, orange juice, honey, rice vinegar, tamari, orange zest, ginger, red pepper flakes, and garlic
  9. Whisk in the pan, stirring frequently
  10. Bring sauce to a boil
  11. Whisk in arrow root mixture.
  12. Sauce should start to thicken. If it doesn't, add a little more arrow root
  13. Reduce heat to simmer. The sauce should thicken even more as it cools
  14. Pour the orange sauce over the chicken
  15. Garnish with orange slices, sesame seeds, green onions or whatever you like
  16. Enjoy!
*Tamari is derived from soybeans. If you want to stay completely soy-free with this delicious recipe, in place of the tamari use 2 tablespoons of coconut aminos for the marinade and another 2 tablespoons for the sauce.
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