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2Jan, 21

Easy Orange Chicken Skillet

Posted in Dinner, Recipes by Rachel Maser

Easy Orange Chicken Skillet 

https://www.youtube.com/embed//DleCHafItnM

Orange Chicken is one of the *MOST* requested meals currently, and throughout this past year by my teenagers. Once a week, someone is begging for it…Needless to say, I’ve had a lot of practice making this dish, and getting the flavors just right!  You know…a little tiny kick but not too much (says the 13-year-old), perfectly sweetened, nice and orangy with a tiny lil’ bit of tang. Really fresh tasting too thanks to the orange zest.

It’s Gluten-free, quick to make, and really, really GOOD.

Feel free to add or take away ingredients at your house. For example, I LOVE spicy, so if I was making this just for myself, I’d add more chili peppers. Some like more or less garlic & ginger. It’s super customizable to your tastes.

 Rachel’s Tips

The one thing I do recommend is using super fresh ingredients. Fresh oranges that you juice yourself. Fresh garlic, fresh ginger etc. Because there are only a few ingredients, it’s important they are all the freshest.

Orange Chicken is EXCELLENT for meal prep too! Just add your brown rice and steamed broccoli  Stays great in the fridge for 4 days.

4-5 servings

Ingredients:

Chicken:

• 2 lbs boneless skinless chicken breast
• 1/4 cup GF flour, or Arrowroot powder
• sea salt and ground black pepper, to taste
• 2 Tbsps avocado oil

Sauce:

• 3 fresh garlic cloves
• 1” piece fresh ginger, peeled, and grated
• 1 red chili, seeded and finely chopped
• 1 cup fresh-squeezed orange juice
• 2 Tbsps fresh orange zest
• 2 Tbsps apple cider vinegar
• 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
• 2 Tbsps raw honey

To garnish:

• pinch red pepper flakes
• sesame seeds
• green onions, sliced
• lime & orange wedges

Serve with:

• cauliflower rice, brown rice, quinoa, and steamed broccoli

PREPARE THE CHIMICHURRI CHICKEN AND POTATOES

• To prepare the dinner, start by making the chimichurri a bit in advance to marinate the chicken. In a food processor, blend the herbs, garlic, onion, vinegar, and oil until smooth.
• Reserve half of the sauce for dipping and marinate the chicken in the remaining sauce. Pot holes in the chicken with a fork to allow the marinade to penetrate the chicken.
• For the potatoes, peel, and cut into slices. Boil for 8 minutes, remove, and run cool water over the potatoes. Pat dry and brush with oil.