May 1, 2014

Orange Chicken (Paleo, Grain-Free)

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.

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.

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 (Paleo, Grain-Free)

Print Recipe

Author: Carrie Vitt
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 1 hour 5 minutes
Category: Main Dish
Diet: Gluten Free

Ingredients

Units

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.