PALEO ORANGE CHICKEN
Who needs nasty take-out when you can make the same thing (but better), at home? This is a simple to make recipe for paleo orange chicken, and it goes great with some steamed vegetables and cauliflower fried rice! It takes less than 25 minutes to put together and it is a recipe the whole family will love.
You can use either chicken thighs or chicken breasts for this recipe. Chicken thigh meat is usually a little more moist and will have a slightly better texture in this recipe than chicken breasts, but both are delicious!
You can use either chicken thighs or chicken breasts for this recipe. Chicken thigh meat is usually a little more moist and will have a slightly better texture in this recipe than chicken breasts, but both are delicious!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Orange ChickenPrep time: 10 mins Cook time: 12 mins Servings: 2
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Ingredients:
- 1 lb. boneless, skinless chicken thighs or breasts, chopped into bite-sized pieces
- Sea salt
- Ground black pepper
- 4 Tbsp. bacon fat/lard or tallow
SAUCE
- 1 cup water
- 1/2 cup fresh squeezed orange juice
- Zest of 1 large orange
- 3 Tbsp. raw honey
- 3 Tbsp. coconut aminos
- 1/2 tsp. ground ginger
- Dash red pepper flakes
- 2 Tbsp. arrowroot powder
Equipment:
- Cutting board
- Kitchen knife
- Zester
- Measuring spoons
- Measuring cups
- Medium saucepan
- Stirring spoon
- Large skillet
Directions:
1. Season chopped chicken pieces with sea salt and pepper. Set aside.
2. To make the sauce, combine all ingredients in a medium size saucepan and stir to combine. Place over medium high heat and bring just to a boil, stirring frequently. Allow sauce to thicken and then remove from heat and set aside.
3. Place a large skillet over medium-high heat. Add the bacon fat/lard or tallow and allow to get hot. Add the chicken pieces and cook for about 5-7 minutes or until nicely browned. Drain any excess fat from the pan and pour half the sauce into the skillet. Stir to coat the chicken in the sauce, remove from heat and serve. Pour the extra sauce over a side of steamed vegetables or some fried cauli-rice!
- 1 lb. boneless, skinless chicken thighs or breasts, chopped into bite-sized pieces
- Sea salt
- Ground black pepper
- 4 Tbsp. bacon fat/lard or tallow
SAUCE
- 1 cup water
- 1/2 cup fresh squeezed orange juice
- Zest of 1 large orange
- 3 Tbsp. raw honey
- 3 Tbsp. coconut aminos
- 1/2 tsp. ground ginger
- Dash red pepper flakes
- 2 Tbsp. arrowroot powder
Equipment:
- Cutting board
- Kitchen knife
- Zester
- Measuring spoons
- Measuring cups
- Medium saucepan
- Stirring spoon
- Large skillet
Directions:
1. Season chopped chicken pieces with sea salt and pepper. Set aside.
2. To make the sauce, combine all ingredients in a medium size saucepan and stir to combine. Place over medium high heat and bring just to a boil, stirring frequently. Allow sauce to thicken and then remove from heat and set aside.
3. Place a large skillet over medium-high heat. Add the bacon fat/lard or tallow and allow to get hot. Add the chicken pieces and cook for about 5-7 minutes or until nicely browned. Drain any excess fat from the pan and pour half the sauce into the skillet. Stir to coat the chicken in the sauce, remove from heat and serve. Pour the extra sauce over a side of steamed vegetables or some fried cauli-rice!
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