Recipe | Chinese Orange Chicken

I may be slightly biased, but this was seriously effing good!

One of my routines back in the day used to be to watch Sherlock and eat Chinese food (steamed dumplings & wonton soup, woot).  As the season 4 finale is tonight (actually watching it as I blog this), I wanted to make something reminiscent of my old Chinese favorites.

I spoke with my Whole30 buddy Randi about the role of routine.  How we tell addicts that they need to change their routines and sort of “re-program” themselves.  Is it the same for those of us doing the Whole30?  Randi thought that finding a healthier version would be okay, but if it left me jonesing for the real deal then I needed to lay off.

Well, this is the only version I’ll be jonesing for from now on!

You Will Need:

  • 1 lb. chicken breast
  • 2T arrowroot starch + 1t arrowroot starch
  • 2-3T coconut oil
  • 6 oz. orange juice concentrate
  • 1 big squirt (approx. 2T) compliant ketchup
  • 2T coconut aminos
  • 1t fish sauce
  • 1t sea salt

You need to:

  1. while coconut oil is heating in a pan, cut the chicken breast(s) into approx. 1″ chunks
  2. coat chunks with arrowroot starch and fry in coconut oil
  3. while chicken is frying, combine 1t of arrowroot starch and the rest of the ingredients in a saucepan on medium heat for 10 minutes, allowing sauce to thicken
  4. once chicken is cooked and crispy on the outside, add the chicken to the saucepan and coat
  5. serve with broccoli, cauli rice, etc.

This was seriously so good!  And the best part – leftovers.  Can’t wait to have it again!

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