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Grain-Free Sesame Orange Chicken
Just like the sticky-sweet orange chicken you love from Western Chinese restaurants, but with NO questionable ingredients! Feel free to serve over rice, if tolerated, or get some extra veggies in with spaghetti squash or cauli-rice!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Ingredients
- 1-1/2 to 2poundschicken breastcut into bite-size pieces
- 4tablespoonscoconut oildivided
- 2/3cupsoy sauce* or liquid aminos or coconut aminos
- 2inchesfresh gingerchopped
- 4clovesgarlicminced
- 3 tablespoons tomato paste
- 1/4cuphoneyor 1/4 cup of my DIY Sugar Alternative Blend if you need sugar-free
- 1/2teaspoonground black pepper
- pinchof red pepper flakes
- 1/2cuporange juiceor 1/2 cup water + 10-20 drops orange essential oil, to taste, for sugar-free
- additional steviato taste (optional)
- 1tablespoonsesame seeds
Instructions
- Heat 2 tablespoons coconut oil in a cast iron skillet.
- Add the chicken and saute until chicken begins to brown on the outside and is no longer pink on the inside. Set aside.
- In a medium saucepan, combine the other two tablespoons of coconut oil, soy sauce (or aminos), ginger, garlic, tomato paste, sweetener of choice, black pepper, and red pepper flakes.
- Whisk these ingredients together over low-medium heat and simmer 5 minutes.
- Remove from the heat and use an immersion blender to blend in the ginger and garlic. A stand-up blender will also work if you don't have an immersion blender -- but the immersion blender means less dishes to wash later!
- Transfer the sauce back to the saucepan and add the orange juice (or water + orange essential oil. Whisk well to combine.
- Taste the sauce. If you desire more sweetness, add a bit of stevia, to taste.
- Transfer the chicken to the pan of sauce and stir to coat the chicken.
- Add the sesame seeds and stir again.
- Serve immediately over spaghetti squash or cauli-rice.
Recipe Notes
*2/3 cup soy sauce makes a pretty salty sauce. If you want less saltiness, replace a few tablespoons of soy sauce with water.