When thinking of a recipe to share with Coco Et Sel, my slightly sinful childhood favorite meals came to mind. As I am now older and more health conscious, I strive to live a life without deprivation while still enjoying comfort food classics. Orange chicken served over a bed of warm white rice was a weekly staple in my house growing up. With a healthy twist, I satisfied my nostalgic cravings with this recipe. Hope you try it and love it!
Living a life without deprivation is what by brand is based on. I own an organic health food company called, Elizabeth Eats. Each product is made For the Love of G.O.O.D, that’s Gluten free, Organic, Only natural sugars, and Dairy free. Food should taste good and be good for you.
Chicken
1-pound chicken breast cut into one-inch cubes
1 tablespoon avocado oil
Salt and pepper
Sauce
1 tablespoon avocado oil
2 garlic cloves (minced)
1 teaspoon ground ginger powder
½ cup orange juice
1 tablespoon coconut aminos
½ teaspoon toasted sesame seed oil
1 teaspoon arrowroot starch
Salt and pepper
Directions
In a small pot over medium heat, add 1 tablespoon avocado oil, 2 garlic cloves (minced), and
1 teaspoon ground ginger powder. Heat and stir until bubbly and fragrant. Pay close attention to the garlic to ensure it does not burn. Turn heat to low and add in ½ cup orange juice, 1 tablespoon coconut aminos, ½ teaspoon toasted sesame seed oil, and a dash of salt and pepper. Mix to combine. Next add in 1 teaspoon arrowroot starch and whisk quickly to avoid clumping. Turn heat to high and bring to a boil for 2 minutes, stirring continuously. After two minutes, turn off heat but keep the pot over the burner. Allow to sit and thicken while you cook the chicken.
In a large frying pan over medium/high heat add in 1 tablespoon avocado oil and allow the oil to get hot. Once the pan is hot add in 1-pound chicken breast cut into one-inch cubes and cook, flipping periodically, for about 10-12 minutes until the chicken is fully cooked. Once cooked, turn heat off.
Pour the sauce over the chicken and combine until the chicken is fully covered with sauce. Serve over a bed of greens, rice, or cauliflower rice. Optional: Sprinkle sesame seeds on top for some crunch and a pretty presentation.
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Elizabeth Thomas’s Orange Chicken
Description
When thinking of a recipe to share with Coco Et Sel, my slightly sinful childhood favorite meals came to mind. As I am now older and more health conscious, I strive to live a life without deprivation while still enjoying comfort food classics. Orange chicken served over a bed of warm white rice was a weekly staple in my house growing up. With a healthy twist, I satisfied my nostalgic cravings with this recipe. Hope you try it and love it!
Ingredients
Chicken
1-pound chicken breast cut into one-inch cubes
1 tablespoon avocado oil
Salt and pepper
Sauce
1 tablespoon avocado oil
2 garlic cloves (minced)
1 teaspoon ground ginger powder
½ cup orange juice
1 tablespoon coconut aminos
½ teaspoon toasted sesame seed oil
1 teaspoon arrowroot starch
Salt and pepper
Instructions
In a small pot over medium heat, add 1 tablespoon avocado oil, 2 garlic cloves (minced), and
1 teaspoon ground ginger powder. Heat and stir until bubbly and fragrant. Pay close attention to the garlic to ensure it does not burn. Turn heat to low and add in ½ cup orange juice, 1 tablespoon coconut aminos, ½ teaspoon toasted sesame seed oil, and a dash of salt and pepper. Mix to combine. Next add in 1 teaspoon arrowroot starch and whisk quickly to avoid clumping. Turn heat to high and bring to a boil for 2 minutes, stirring continuously. After two minutes, turn off heat but keep the pot over the burner. Allow to sit and thicken while you cook the chicken.
In a large frying pan over medium/high heat add in 1 tablespoon avocado oil and allow the oil to get hot. Once the pan is hot add in 1-pound chicken breast cut into one-inch cubes and cook, flipping periodically, for about 10-12 minutes until the chicken is fully cooked. Once cooked, turn heat off.
Pour the sauce over the chicken and combine until the chicken is fully covered with sauce. Serve over a bed of greens, rice, or cauliflower rice. Optional: Sprinkle sesame seeds on top for some crunch and a pretty presentation.
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