Orange Chicken

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Be forewarned:  this recipe for Orange Chicken is nothing like the Orange Chicken you get at the Chinese take out place.  I don’t think one can replicate that without a hole-in-the-wall kitchen and lots of corn starch.  But it’s yummy in it’s own right and goes very well with the Chinese Fried Rice from earlier this month.

Orange Chicken

  • 1 lb. chicken breast (cut into bite size pieces)
  • 3 T fat (coconut oil works well here)
  • juice of 3 oranges*
  • zest from 1 orange
  • 1 t fresh ginger
  • 3 T coconut aminos or wheat-free soy sauce
  • 1 t chili garlic sauce or sriracha

In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the fat of your choice, over medium high heat. Add the chopped chicken breast and cook until a nice brown crust has developed on the chicken pieces. I have to drain the moisture off the chicken halfway through.  Add the chicken to the sauce pot and stir to coat with the orange sauce.

*Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you have them or add a little more orange zest.

Enjoy!

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Chinese Fried “Rice”

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I’m a sucker for good Chinese food.  I love it all – egg rolls, soups, fried, steamed.  You name it, I’ll eat it.  Since starting to eat primal/low carb, I’ve not been able to get take out from my favorite Chinese hole-in-the-wall, which is a bummer.  But, again, cauliflower rice has come to my rescue!  This is a yummy low-carb version of Chinese fried rice AND you will be eating your veggies!

Chinese Fried Rice

1/2 head of cauliflower, riced

1/2 bag of frozen peas & carrots, thawed & rinsed

1/2 medium yellow onion, diced

2 eggs, whisked

soy sauce, sesame oil, rice vinegar, sriracha sauce

Olive oil

In a strainer, rinse and thaw out the peas and carrots.  Rice the cauliflower in a food processor. Finely chop the onion and put the onion in a skillet over medium/high heat with the olive oil – saute until the translucent (about 5 minutes).

Add peas and carrots and cook until water evaporates, about 5 minutes (sometimes I drain off the water in the middle of the cooking time to help things along).

Add 2 scrambled eggs and stir while the eggs cook fully.  Add the cauliflower rice and several good dashes of soy sauce, sesame oil, rice vinegar, & sriracha sauce.  Taste and adjust accordingly.  I usually use more soy sauce than anything and go light on the sriracha sauce.

Cook, stirring occasionally, for about 10-15 minutes.

Serve with your favorite Chinese meat (pictured is my Orange Chicken, which I’ll post the recipe for that later) and enjoy!

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