Thursday, January 15, 2015

Orange Chicken - Whole 30 (gluten free!!)

Orange chicken

This blog was never meant to have more food than outfits on it, but now that I'm on day 11 of the Whole 30, it seems like food is a huge focus of my life! (Though I am planning on taking outfit pictures today!!!) But yesterday I got in the mood for some asian food flavors and decided, in the grocery store, to make orange chicken. I was on the phone with Reid and he found this recipe for me. I mostly followed the recipe, but like usually I eyeballed the ingredient amounts and added some pressed garlic! I also added about a 1/4 cup of sliced shitake mushrooms.


While I took care of the chicken and sauce, Lauren cut up the broccoli and cauliflower and cooked that with coconut oil in the wok. We had 2 heads of broccoli and 1/2 a head of cauliflower. Jennifer, my pampered chef friend, suggested "ricing" the cauliflower next time! So I'm excited to make this dish again! I might even try it in the crock pot next time!

Lets talk a second about the chicken that I got too! It was on Manager's Special at Safeway for 50% off, or what my Poppy would have called "the used meat section." You can get AMAZING deals in this section and the meat is perfectly fine! I paid $4 for 8 chicken thighs! SCORE!! There was another package, but I didn't have another meal planned yet, so I held off on buying them, but in hindsight I shouldn't have.

Orange chicken

Ingredients

  • 3 boneless, skinless chicken thighs (cut into bite size pieces)
  • 3 T coconut oil for chicken 2 more for veggies
  • juice of 3 oranges
  • zest from 1 orange
  • eye ball about a teaspoon of powdered ginger
  • 1/4-1/3 a cup of coconut aminos plus salt to taste (or Tamari Gluten Free soy sauce, if not on whole 30)
  • 1 big spoonful of chili garlic sauce
  • 3 cloves of garlic, pressed
  • 3 green onions, chopped as garnish
  • 2 heads of broccoli
  • 1/2 a head of cauliflower

Method

In a medium size sauce pot, add the orange juice, zest, ginger, more garlic, coconut aminos and chili garlic sauce. Set over medium heat and let simmer to reduce and thicken while the chicken cooks. In a saute pan, heat 3 T of the coconut oil, over medium high heat. Add the chopped chicken thighs and cook until a nice brown crust has developed on the chicken pieces, about 6 minutes. Add the chicken to the sauce pot and stir to coat with the orange sauce. Serve topped with sliced green onions. (recipe source)

Orange chicken

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