A one-pan quickie, ideal for midweek family suppers. Serve on top of a heap of steaming cauli-rice (or whatever riced vegetable is to hand - in my case here it is riced celeriac with ginger and coriander) or some plain white riced if preferred. Add some simple greens alongside and dinner is served.
Sticky Orange Chinese Chicken
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free
Serves 2-3
Ingredients:
400g skinless, boneless chicken (breast or thigh as preferred), cut into bite sized chunks
1 small onion, finely diced
1 inch piece ginger, peeled and grated
1 garlic clove, peeled and minced
1/2 tbsp coconut oil
2-3 tbsp tamari (or coconut aminos)
1 tbsp honey
1/2 tbsp pomegranate molasses (or just add extra honey)
3 tbsp freshly squeezed orange juice
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp arrowroot flour and a splash of water
To garnish: toasted sesame seeds and chopped coriander leaves
Instructions:
1. In a small bowl whisk together 2 tbsp tamari, honey, pomegranate molasses, orange juice, rice vinegar and sesame oil. Set aside.
2. Heat coconut oil in a heavy based pan over medium to high heat.
3. Add onion, garlic and ginger and sautee for 1-2 minutes, stirring constantly, until fragrant and softened.
4. Add chicken and continue to stirfry, to brown on all sides.
5. Pour sauce into the pan and continue to stir, coating the chicken. Reduce heat to medium so sauce is not bubbling too ferociously.
6. While chicken cooks, make a slurry by mixing arrowroot flour with a splash of water until smooth then pour into the pan while stirring continuously to prevent lumps.
7. Sauce will thicken almost instantly. Lower heat to a gently simmer for a few more minutes and check chicken is cooked through.
8. Adjust for seasoning if required with extra tamari, a pinch of salt and pepper.
9. Serve on choice of rice or riced vegetables and sprinkle over sesame seeds and coriander before serving.
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| Sticky Orange Chinese Chicken |
Sticky Orange Chinese Chicken
Gluten-free, Grain-free, Dairy-free, Refined Sugar-free
Serves 2-3
Ingredients:
400g skinless, boneless chicken (breast or thigh as preferred), cut into bite sized chunks
1 small onion, finely diced
1 inch piece ginger, peeled and grated
1 garlic clove, peeled and minced
1/2 tbsp coconut oil
2-3 tbsp tamari (or coconut aminos)
1 tbsp honey
1/2 tbsp pomegranate molasses (or just add extra honey)
3 tbsp freshly squeezed orange juice
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp arrowroot flour and a splash of water
To garnish: toasted sesame seeds and chopped coriander leaves
Instructions:
1. In a small bowl whisk together 2 tbsp tamari, honey, pomegranate molasses, orange juice, rice vinegar and sesame oil. Set aside.
2. Heat coconut oil in a heavy based pan over medium to high heat.
3. Add onion, garlic and ginger and sautee for 1-2 minutes, stirring constantly, until fragrant and softened.
4. Add chicken and continue to stirfry, to brown on all sides.
5. Pour sauce into the pan and continue to stir, coating the chicken. Reduce heat to medium so sauce is not bubbling too ferociously.
6. While chicken cooks, make a slurry by mixing arrowroot flour with a splash of water until smooth then pour into the pan while stirring continuously to prevent lumps.
7. Sauce will thicken almost instantly. Lower heat to a gently simmer for a few more minutes and check chicken is cooked through.
8. Adjust for seasoning if required with extra tamari, a pinch of salt and pepper.
9. Serve on choice of rice or riced vegetables and sprinkle over sesame seeds and coriander before serving.
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