Sweet & Sticky Orange Chicken
2
servings15 minutes
active time1 hour
total timeIngredients
¾ cup arrowroot starch
1 tsp salt
1 tsp pepper
2 eggs, whisked (omit if baking)
1lb (450g) boneless, skinless chicken breasts, cut into 1-in (2.5cm) pieces, patted dry
½ cup avocado oil, for shallow frying (omit if baking)
Brown rice or steamed broccoli. for serving
Sliced green onions, sesame seeds, and toasted cashews, for garnish
Sauce:
⅔ cup + 1 tsp water, warmed slightly, divided
4-6 pitted dates
⅓ cup fresh orange juice
2 tbsp rice vinegar
3 tbsp coconut aminos
½ tsp ground ginger
½ tsp garlic powder
½ tsp crushed red pepper
1 tbsp arrowroot starch
Zest of 1 orange (finely grated)
Directions
1 Prepare the sauce. In a food processor, blend ⅔ cup warm water and dates until smooth, about 3 minutes. In a medium saucepan over medium heat, add the orange juice, pitted dates, vinegar, coconut aminos, ginger, garlic, and crushed red pepper. Whisk and heat to a boil, then lower the heat to medium-low. Simmer for 5 minutes.
2 In a small bowl, whisk together the arrowroot starch and remaining water to form a paste. Add to the orange sauce, and whisk well. Raise the heat to medium. Cook for another 2 to 3 minutes or until the mixture thickens. (It should resemble caramel.) Once the sauce is thickened, remove from the heat, stir in the orange zest, and set aside.
3 In a shallow, medium bowl, mix together the arrowroot starch, salt, and pepper. If shallow frying, in a bowl, whisk the eggs and then add the chicken and coat the pieces. Then toss the egg-coated chicken pieces in the arrowroot starch. Place the pieces on a plate.
4 For shallow frying, in a medium skillet, heat the avocado oil over medium-high. Once hot, working in batches, cook the chicken pieces for 7 minutes, flipping once to brown both sides. Place the chicken on a paper towel-lined plate to drain. Repeat in batches for the remaining chicken, adjusting the heat as needed.
5 If baking, preheat the oven to 425°F (220°C). Coat the chicken pieces in the arrowroot mixture. Arrange the chicken pieces on a wire rack over a baking sheet. Bake for 15 to 25 minutes, flip the pieces, and raise the temperature to 450°F (230°C). Cook for 5 to 10 minutes more, or until they reach an internal temperature of 165°F (74°C).
6 Toss the chicken with the sauce. Serve over brown rice or broccoli.
Garnish with green onions, sesame seeds, and toasted cashews and enjoy!
2
servings15 minutes
active time1 hour
total time