Paleo Orange Ginger Chicken & Fried "Rice"

Here's another yummy recipe! It was a huge hit.


Paleo Orange Ginger Chicken

lb. boneless, skinless chicken thighs (cut into bite size pieces)
3 Tbs fat (coconut oil works well here)
juice of 2 oranges*
zest from 1 orange
1 tps fresh ginger
3 Tbs coconut aminos or wheat-free soy sauce
1 t chili garlic sauce or sriracha
1 cup broccoli (or more if you love broccoli)
1 can sliced water chestnuts
3 green onions, chopped

In a medium size sauce pot, add the orange juice, zest, ginger, coconut aminos and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks.

In a saute pan, heat 3 T of the fat of your choice, 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.

*Taste your oranges. If they don’t taste orange-y, then neither will this dish. Use tangerines if you gotta or add a teaspoon of sweetener until you’re satisfied with the flavor.

Fried "Rice"

1 head of cauliflower
1 cup of chopped carrots
1 cup peas
2 Tbs coconut aminos
2 tps garlic powder
2 eggs
4 greens onions, chopped

"Rice" the cauliflower in your food processor by pulsing lightly making sure not to puree it.

In a wok, heat a Tbs of olive oil and cook the carrots & peas until soft. Add the cauliflower and cook until light brown.

Next add the coconut aminos and garlic powder and stir.

Make a little "bowl" in the center of the "rice" and crack the eggs into the bowl. Let sit for a few minutes until egg looks mostly cooked. Stir wok until all ingredients are combined. Add green onions right before serving



(This recipe makes a lot of "rice", but it heats up nicely and freezes well.)