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Orange Chicken

Author Sonja

Ingredients

  • 1 –1/2 lbs. chicken breasts or thighs thinly sliced
  • 2/3 cup coconut sugar or granulated sugar of choice
  • 2/3 cup rice wine or apple cider vinegar
  • 2 teaspoon sea salt
  • 2 tablespoons GMO-free soy sauce
  • 1/4 cup+ coconut or avocado oil enough to keep the skillet well oiled
  • 1/4 cup GMO-free cornstarch or arrowroot powder or enough to coat the chicken
  • 2 teaspoon orange zest
  • 3 tablespoon ginger
  • 3 garlic cloves minced
  • 2-3 cups of fresh chopped vegetables like cabbage, cauliflower, broccoli, bell pepper, and green onions
  • optional rice to serve

Instructions

  1. In a small bowl mix sugar, vinegar, salt and soy sauce.
  2. Heat oil in a large cast iron skillet or wok over medium high heat. Toss chicken in cornstarch to coat.
  3. Fry all chicken in skillet/wok until crispy then remove from the pan and set aside. Add additional oil as needed.
  4. Drain all but 1 tablespoon of oil from skillet.
  5. Add orange zest, ginger, and garlic to oil and cook for 2–3 minutes.
  6. Add soy sauce mixture to skillet and bring to a boil. Cook about 5 minutes or until mixture thickens.
  7. Serve chicken over a bed of vegetables and/or rice topped with soy sauce mixture. We serve raw vegetables, but you can soften them a bit in the soy sauce mixture before serving.