When you want your favorite Chinese take-out but you want to make a healthier version. Try this sticky orange chicken with fried rice.
- 1-2 lbs. boneless, skinless chicken strips cut into 1 in. pieces
- ¾ cup tapioca starch or corn starch
- Salt and pepper
- Ground red pepper
- 2 eggs
- Coconut oil, avocado oil, or olive oil
- Juice from a large orange + water to make ¾ of a cup
- 1 tsp zest from orange
- 1 Tbsp sesame oil
- 1 clove of garlic or more to your liking
- 1 Tsp of apple cider vinegar
- 1 Tsp ground ginger
- ½ Cup of chicken broth
- 1 Tsp tapioca starch
- Sesame seeds
- Sliced green onions
- Prepare a dredging station to easily coat chicken. You will need 2 shallow baking pans, pie plates, or bowls.
- Whip the eggs in one pie plate and the other plate will have the starch, salt and pepper and ground red pepper.
- Over medium-high heat add your oil. Enough to cover chicken pieces about half way. You may have to replenish oil during the frying process.
- When oil is hot add your chicken pieces and fry turning until they are golden brown on each side.
- As the chicken is done frying have a cloth or paper towel ready to set chicken on to rid the pieces of excess oil.
- Heat the sesame oil in a frying pan. Once hot, add garlic and sauté for 30 seconds (do not burn)
- Add orange juice and zest, vinegar, ground ginger and chicken broth.
- Heat until bubbling and whisk in tapioca starch or substitute
- Once the sauce has thickened add in chicken pieces and stir until chicken is well coated
- For garnish top with sesame seeds and sliced green onions
This pairs great with the cauliflower fried rice, Recipe listed below.
Cauliflower Fried Rice
- 1 small head of cauliflower riced or frozen 16 oz bag of riced cauliflower
- 3 bacon slices,diced
- 2 large eggs
- Salt and pepper
- One small onion, minced
- 4 oz of cremini mushrooms, stemmed and thinly sliced
- 1 in. ginger knob, peeled and grated
- 2 Tbsp of coconut aminos or soy sauce
- 2 scallions, thinly sliced
- 2 Tbsp chopped cilantro leaves
- 2 Tbsp chopped basil
- 1 Tbsp chopped mint
- Splash of coconut or rice vinegar and Red Boat fish sauce
- Pulse the cauliflower florets in a food processor until the pieces resemble rice or couscous. (You skip this part above if you bought a bag of riced cauliflower.)
- Toss the diced bacon into a large cast iron skillet over medium heat and fry until the bits are crispy.
- While the bacon’s cooking, whisk the two eggs in a small bowl with some salt and pepper.
- When the bacon’s done, remove to a separate plate with a slotted spoon.
- Pour the whisked eggs into the hot bacon grease and fry a thin egg omelet, about 2 minutes on one side and then 30 seconds on the other side. Transfer the egg omelet to a cutting board and slice it thinly. Set it aside.
- Turn the heat up on the cast iron skillet to medium-high heat and add the chopped onions (along with a dash of salt and pepper). Once the onions soften, add the sliced mushrooms (with another sprinkle of salt and pepper) and sauté everything until the mushroom liquid has evaporated and have browned a bit.
- While the mushrooms are cooking, grate ginger
- When the mushrooms are cooked, add the ginger and stir it around for 30 seconds or until fragrant. Toss in the cauliflower and even more salt and pepper.
- Place a lid on the skillet and lower the heat to low and cook it covered for about 5 minutes. When the cauliflower’s tender (but not too mushy), add the coconut aminos, the herbs, and the sliced egg omelet. Add coconut vinegar and splash on some fish sauce.
- Before serving, toss on the reserved crispy bacon bits