When you're craving your favorite takeout dish...make this instead! Our healthy twist off the classic orange chicken will not disappoint. It's got that ooey gooey orange goodness and crispy chicken you love...without the gilt. So yummy, you will want to make it on repeat.
This recipe was made with our Original Nut Crumbs ~ a nut-based bread crumb alternative. They are gluten-free, paleo, Keto-friendly, vegan, and delicious! To purchase a bag click here.
Ingredients: (Makes 4 bowls)
1/2 c. Original Nut Crumbs
1/2 c. tapioca or arrowroot flour
1.5 lb. chicken breasts (pounded thin)
1 egg white
2 T. coconut aminos
1/2 c. avocado oil
1/4 c. green onion
1 jalapeño (optional)
1 c. edamame pods
1/4 c. fresh mint leaves
1/4 c. fresh basil leaves
1 T. sesame seeds
2 avocados
A handful of spring mix for each bowl
Cooked rice or quinoa (optional)
For the sauce:
3 small oranges (we used cuties)1/2 c. coconut aminos
1/2 c. chicken broth
2 T. hot honey
1 t. fish sauce
2 t. sesame oil
4 garlic cloves
1 in. piece of ginger zested
1 T. chili flakes
Salt & Pepper
Method:
Start by butterflying the chicken breasts. Place them in between two pieces of parchment paper and pound them out thin using a meat tenderizer. Cut into chicken nugget sized pieces and toss them in a large bowl. Add a bit of salt and pepper, 2 T. coconut aminos, and 1 T. avocado oil to the bowl and toss the chicken until coated evenly. Let it sit in the bowl for a few while you make the orange sauce.
To start the orange sauce, you'll want to zest two of the oranges directly into the bowl. Next up, you will want to zest the ginger as well. You can also do so to the garlic but using a garlic press will be much faster. Slice the oranges and juice them into the bowl as well. Add all the remaining sauce ingredients and whisk together.
Pour out the Nut Crumbs and the tapioca flour onto a plate and mix together well, using a fork. We've added the tapioca flour to this recipe, because it helps give the chicken that "battered" texture while Nut Crumbs adds the taste and crunch :)
One chicken nugget at a time, take each piece and fully dredge in the Nut Crumbs mixture.
In a large skillet (we love using our cast iron for this) add about 1/4 c. of the avocado oil and heat up to medium heat. Add the chicken, in a single layer, to the pan and cook for about 3 minutes on each side. Once cooked, place chicken on a plate. You will have to cook in batches so that each piece gets cooked properly. This amount of chicken will take about 3 batches.
Once all the chicken is cooked and removed from the skillet, reduce the heat to medium/low and pour in the orange sauce. Let reduce, while whisking constantly, for about 2-3 minutes. Add the chicken to the sauce and let simmer on low for another 2 minutes, making sure each piece of chicken is fully coated in the sauce.
While the chicken is cooking. Dice the avocados and jalapeños. Chop up the green onion, basil, and mint into thin strips. Feel free to get creative and add all your favorite ingredients to the bowl - the more the merrier!
When everything is cooked, plate in a bowl by putting the spring mix (and rice if you'd made it) first and top with chicken and all your fixins. Sprinkle with sesame seeds and enjoy!