Orange Chicken

Overall, this was very good. I would make a few changes though - swap out the thighs with breasts. Unless you are really into thighs. Simmer the sauce longer until it's thicker OR maybe lightly coat the chicken in coconut flour? Not sure about the last suggestion. I'm not on the up-and-up with flour substitutes. Hubby ate it over white rice and I ate mine over cauliflower rice. Our 2 1/2 year old took a bite, but declared it "too spicy". Hubby doesn't like spicy stuff at all and he didn't think it was spicy so...  

Orange Chicken

adapted from Health-Bent

Prep Time: 15 minutes

Cooking Time: 10-15 minutes

Servings: 2-3

Ingredients
1 lb. boneless, skinless chicken thighs, cut into small pieces
juice of 2 oranges
zest of 1 orange
1 tsp fresh ginger
3 TBS coconut amino (like soy sauce, but different - if using soy sauce 1/2 the amount)


Directions
In a small saucepan, combine the orange juice, orange zest, ginger and coconut aminos. Bring to a boil over high heat and then reduce it down to medium-low to simmer. It may take 10-15 minutes to thicken the sauce. While the sauce it thickening, saute your chicken in a couple of tablespoons of your fat (ghee, clarified butter, olive oil, coconut oil). Once the sauce has thickened, add it to your chicken and cook together for a few minutes, just enough time for it to soak into the chicken. Serve over rice, cauli-rice or your other favorite veggie (broccoli would be yummy!). 

Enjoy!

Spicy Orange Shrimp

This was very good, but SPICY! I know, I know the title says "Spicy," but I was thinking this would be more of a combination of spicy and sweet. It will definitely clear your sinuses if you are having issues. I'm pretty tolerant of spicy stuff, but this was a little too much! I will definitely make this again, but only use half of the chili paste.

Spicy Orange Shrimp

adapted from Myrecipes.com

Ingredients 

1 lb peeled and deveined large shrimp

1 TBS cornstarch

1/4 cup fresh orange juice

2  TBS low-sodium soy sauce

2 TBS honey

1 TBS rice wine vinegar

1 TBS chile paste with garlic (such as sambal oelek)

2 TBS canola oil

1 TBS minced peeled fresh ginger (I just use prepared chopped ginger)

3 garlic cloves, minced

Directions

Place shrimp in a medium bowl. Sprinkle with cornstarch; toss well to coat. Set aside.

Combine juice, soy sauce, honey, vinegar, and chile paste, stirring with a whisk; set aside.

Heat canola oil in a large nonstick skillet over medium-high heat. Add minced ginger and garlic to pan; stir-fry for 15 seconds or until fragrant. Add shrimp and stir-fry for 3 minutes or until slightly pink. Add juice mixture; cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently. Serve over rice.

Enjoy!

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