Ingredients:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cauliflower, riced
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup orange juice
- 2 tablespoons coconut aminos
- 1 tablespoon honey optional, for sweetness
- 1 teaspoon arrowroot powder or tapioca starch
- Salt and pepper to taste
- Sesame seeds and green onions for garnish optional
Instructions:
In a small bowl, whisk together the orange juice, coconut aminos, honey if using, and arrowroot powder
Set aside
In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat
Add the chicken pieces and season with salt and pepper
Cook until they are no longer pink in the center, about 5-6 minutes
Remove the chicken from the skillet and set aside
In the same skillet, add another tablespoon of coconut oil if needed
Add minced garlic and ginger, saut for 1-2 minutes until fragrant
Stir in the sauce mixture and cook until it thickens, about 2-3 minutes
Return the cooked chicken to the skillet and toss to coat it with the orange sauce
Cook for an additional 2 minutes to heat through
In a separate skillet, heat some coconut oil over medium heat
Add the riced cauliflower and saut for 4-5 minutes until it's tender but not mushy
Season with salt and pepper
Serve the Paleo orange chicken over the cauliflower rice, garnished with sesame seeds and chopped green onions if desired
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