Our Orange Chicken is bursting with fresh flavor without any added grains or inflammatory frying oils, make a batch today and serve it with your favorite green vegetable!
Prep Time: 5 minutes
Cooking Time: 20 minutes
1 pound of boneless & skinless chicken breasts, diced
1 large egg
1 tablespoon whole milk
1 cup coconut flour
Oil for cooking
2 tablespoons water
1 medium garlic clove, peeled & minced
1 teaspoon minced ginger
2 tablespoons coconut aminos
2 tablespoons white vinegar
Juice from 1 orange
Zest from 1 orange
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon chili paste
½ teaspoon xanthan gum
Garnish: 1 whole scallion, minced
Add enough oil to coat a Dutch oven 1” deep.
Crack egg into a shallow bowl and whisk with milk.
Place coconut flour in another shallow bowl.
Pat dry the chicken breast and coat in egg mixture, then in the coconut flour, until each piece of chicken is coated in coconut flour.
Bring the Dutch oven with oil to high heat and when it starts to bubble, place coated chicken in the oil and allow it to fry until cooked through, about 3-4 minutes. When done, remove with a slotted spoon and place on a plate lined with a paper towel.
To make the sauce, bring all sauce ingredients except xanthan gum to a simmer, stirring often. When it’s simmering, add in xanthan gum and whisk very well to prevent the sauce from bubbling over. Turn off the heat and pour it over the chicken and toss well so that the chicken is fully coated in the sauce.
Serve between 4 with minced scallion and optional steam broccoli, storing any leftovers in a glass container in the fridge for up to 3 days.
Net Carbs: 17