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Orange Chicken Recipe (Paleo, Grain-Free)

by Deliciously Organic on May 1, 2014

Orange Chicken Recipe (Grain-Free, Paleo) via DeliciouslyOrganic.net

Orange chicken is a favorite in our house. Crispy, fried chicken with a sweet orange glaze is pretty hard to pass up! It’s great served over cauliflower fried rice or if you can tolerate grains, you can serve it over properly prepared brown rice.

Orange Chicken Recipe (Grain-Free, Paleo) via DeliciouslyOrganic.net

My kids love the addition of broccoli in stir-fry, but can also add bell peppers, snap peas or green beans to this dish for added nutrients. I prefer to use Fermented Tamari Sauce as a gluten-free substitute for processed soy sauce. When properly fermented and raw, tamari contains probiotics that are beneficial for the gut. A few companies, such as Ohsawa, make tamari the old-fashioned way, brewed in wooden kegs and allowed to age and ferment.

Orange Chicken Recipe (Grain-Free, Paleo) via DeliciouslyOrganic.net

And on a side note, I want to remind you of the Thyroid Sessions coming up this weekend. An estimated 30 million people in the US and 200 million worldwide have a thyroid disorder — only half have been properly diagnosed. And even less are receiving proper treatment. Unfortunately, the real answers are not often offered by medical practitioners and seldom covered by insurance. So in an effort to educate and encourage, Sean Croxton, from Underground Wellness has brought together a group of naturopaths, Functional Medicine doctors, nutritionists (my nutritionist, Kim Schuette is a presenter) and others to share with you how to naturally reverse thyroid disease. Please share this information with anyone you know that suffers from thyroid disease. The information presented could change their life!

 

Orange Chicken Recipe (Paleo, Grain-Free)

Serving Size: Serves 6

Ingredients

    For the Marinade:
  • 1 large egg, beaten
  • 4 tablespoons arrowroot
  • 3 tablespoons fermented Tamari sauce (coconut aminos for Paleo)
  • 1 Tablespoon sherry (it's worth buying a $7 bottle and keeping it in the cabinet for stir-fry marinades. It will transform the flavor of the dish!)
  • 1 1/2 pounds boneless, skinless pastured chicken breasts, cut into bite-size pieces
  • For the Sauce:
  • 1 tablespoon arrowroot
  • 3/4 cup fresh orange juice
  • 1/4 cup water
  • 2 tablespoons raw honey
  • 2 tablespoons fermented tamari (or coconut aminos for Paleo)
  • 1 tablespoon coconut vinegar
  • Zest of 2 oranges
  • For the Vegetables:
  • 4 tablespoons coconut oil or pastured tallow
  • 1 large head broccoli, cut into bite-size pieces
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 1/4 cup sesame seeds, optional

Instructions

Whisk egg, arrowroot, tamari and sherry in a medium bowl. Add chicken and stir until the chicken is coated in the marinade. Set the mixture aside for 30 minutes at room temperature to marinate.

Whisk together all sauce ingredients in a measuring cup. Set aside.

Heat a 12-inch skillet over medium heat for 2 minutes. Melt 2 tablespoons oil or tallow in the hot skillet and swirl the pan to coat. Add half of the chicken and fry, without stirring until bottom of chicken turns golden brown, about 3 minutes. Using a spatula, turn chicken and fry until second side is golden brown, about 2-3 minutes. Transfer chicken to a plate. Repeat with remaining chicken.

Add remaining 2 tablespoons oil or tallow to pan and swirl to coat. Place the broccoli in the pan and cook, stirring frequently until hot, about 1 minute. Add 2 tablespoons water to the pan and quickly cover the pan with a lid. Let the broccoli simmer in the water for 2 minutes, then remove the lid and let the remaining water evaporate, about 1 minute. Make a well in the center of the pan and add the garlic and ginger. Let the mixture cook in the center of the pan until fragrant, about 1 minute. Add the chicken and sauce to the pan and stir frequently, making sure all of the chicken and broccoli is coated with the sauce. As the sauce heats it will thicken, about 1 minute. Sprinkle with sesame seeds, if using. Serve immediately.

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{ 19 comments… read them below or add one }

Kathy May 1, 2014 at 1:24 pm

I don’t usually cook with sherry. What kind/brand sherry do you use?

Reply

Deliciously Organic May 1, 2014 at 1:36 pm

The bottle I have in the pantry is “Taylor” and it was $8. It makes such a difference in the flavor of the meat! I use it for every stir-fry dish!

Reply

karen May 1, 2014 at 1:51 pm

Yeehaw! This looks so good and I know the guys in my life are going to be happy, happy, happy! Thanks for another amazing recipe :o) I’m sure it is worth the wait, too.

Reply

Deliciously Organic May 2, 2014 at 7:39 am

I was waiting for your comment. ;) Enjoy!

Reply

karen May 2, 2014 at 7:59 am

Haha, you didn’t have to wait long :o) This is dinner tonight, yea!

Reply

Dena Norton May 1, 2014 at 1:33 pm

Been waiting for this one!!! :)

Reply

Melissa May 1, 2014 at 1:47 pm

What can I use instead of egg? My nursing baby has an egg intolerance (or so the doc tells us).

Reply

Deliciously Organic May 1, 2014 at 1:48 pm

There isn’t a substitution for the egg. You can leave it out, but the coating on the chicken won’t be quite as thick. It will still taste great!

Reply

Kelly @ The Nourishing Home May 1, 2014 at 2:25 pm

Thank you for the shout out, sweet friend! This recipe looks amazing! That sauce, oh! that sauce!! I cannot wait to try this! :)

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Deliciously Organic May 2, 2014 at 7:38 am

You’re welcome!

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Joey May 1, 2014 at 3:23 pm

What is coconut vinegar and where do I find it? I’ve never heard of it!

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Deliciously Organic May 2, 2014 at 7:38 am

It can be found at most health food stores or you can order from places like Tropical Traditions. I use it in place of rice vinegar to keep any grain out of the recipe (you can substitute with rice vinegar if you can tolerate grains). I’ve even used white wine vinegar when I was out of coconut vinegar and it turned out great. Here’s a link to the vinegar I buy: http://www.amazon.com/Coconut-Secret-Raw-Vinegar-12-7/dp/B007QR6360/ref=sr_1_2?ie=UTF8&qid=1399041462&sr=8-2&keywords=coconut+vinegar

Reply

Christine May 1, 2014 at 4:25 pm

Savory & James Amontillado Jerez (sherry) has transformed many dishes for me. A little more $ than Taylor, but worth it.

Reply

Deliciously Organic May 2, 2014 at 7:36 am

Good to know! Thanks for the tip!

Reply

Magda May 2, 2014 at 7:41 am

This looks delicious!! I just made The Domestic Man’s sweet and sour chicken earlier this week and it was a huge hit. I’m definitely going to give this a try. I don’t have sherry at the moment – do you think mirin will work? I happen to have that on hand….

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Deliciously Organic May 2, 2014 at 10:25 am

Mirin is a great idea!

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Sarah May 2, 2014 at 1:04 pm

Yum, this looks amazing. Thanks for the recipe x

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Carli June 29, 2014 at 11:48 pm

This is delightful! I used organic, boneless, skinless thighs since organic chicken breasts are so expensive and those are cheaper and work well with Asian food. We ended up doubling the sauce so we could freeze it for the next time. It turned out great both times. Yay!

Reply

Sonja July 2, 2014 at 5:41 pm

Hi, just wondering – the picture looks like you have sesame seeds in the dish but can’t find them in the recipe – am I seeing things?

Reply

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