Orange Chicken Stir-fry

I am a little obsessed with Asian foods. I love the way they blend sweet with savory and sour with sweet. I love the easiness of mixing vegetables and meats together in a pan and with the right additions, making the simple and nutritious something quick yet delicious and almost mysterious.

chinese inspired Chicken with Orange sauceWhen I became allergic to soy (and more) and then fermented foods, I lost almost all my Asian favorites.  I mourned soy sauce and even fish sauce as I could only look at my favorite sauces and appetizers, soups and main dishes.

Luckily, I’ve found a way to make a few things that bring Asian flavors to my plate. I have, as a result, expanded my palate and embraced the flavors that are left to me- flavors highlighted by sweet, spicy, salty, savory and sour ingredients outside of the realm of the usual salty and fermented sauces.  In an effort to find new favorites, I continue to experiment in the kitchen and have created a few Asian-inspired home recipes.

I hope you enjoy this Paleo/AIP (if you omit the hot peppers) version of my Chicken with orange sauce. It is definitely something I will make over and over again, as it fits all my favorite requirements: easy, quick, nutritious, delicious, family friendly, and budget friendly. I think your family will enjoy it also.

Chicken with Orange sauce Asian Food made AIP/PaleoIngredients

  • 8 ounces chicken (or beef or pork), chopped into bite sized pieces
  • the zest of and juice of 2 oranges
  • 1 tbsp honey
  • 5 large cloves of garlic, minced
  • 1-2 hot peppers such as jalapeno, Thai chile or Serrano (omit for AIP)
  • 1 inch of ginger, grated
  • 2 tbsp of coconut oil
  • optional cilantro for garnish
  • suggested to be served with Asian Asian Cauliflower Rice and sautéed kale.


Directions

  • slice carrots and put them in a pan on medium with the oil and put the lid on
  • mince the garlic and add it to the pan
  • Add the meat and give the pan a good stir
  • when the meat and carrots are almost done, zest the 2 oranges and then squeeze the juice over the mixture
  • grate the ginger and give the pan a good stir again
  • drizzle the tablespoon of honey and serve.  You can have the sauce reduce if you wish but this isn’t necessary.

This recipe is an easy weeknight dinner for 2 (with the cauliflower rice added).  Add a side of bok choy and you have 3 vegetables for a perfect meal.  And it won’t leave you hungry an hour later- even better.


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