Most of the Paleo recipes I decide to try start with a craving. Recently I had a craving for Chinese food, particularly orange chicken. After some googling, I found an easy recipe from the blog Kate Eats Kale (http://kateatskale.wordpress.com/2013/02/18/paleo-orange-chicken/). I tweaked the recipe a little because I didn’t have all of the ingredients, but it still turned out amazing! Here’s how I made it:
- 1 lb boneless, skinless chicken breasts (cut in to bite size pieces)
- 3 T coconut oil
- Juice of 2 oranges
- Zest from 1 orange
- 3 T coconut aminos (or wheat-free soy sauce)
- 3 green onions, chopped
- Steamed broccoli (to add on top)
- Cauliflower “rice” (to use as a base)
- In a medium sized pot, mix together juice, zest, and the coconut aminos (or wheat-free soy sauce)
- Set over medium heat and let simmer to reduce and thicken while chicken cooks
- In a saute pan, heat the 3 T coconut oil over medium high heat. Add the chopped chicken and cook until it has a light brown crust, about 6 minutes.
- Add the chicken to the sauce pot and stir to coat the chicken.
- Serve topped with green onions, steamed broccoli, and cauliflower “rice”
So easy and so delicious! I also love that this meal packs a generous serving of vegetables. And who knew cauliflower could be so versatile? Kevin loves cooking with white rice and he even admitted the cauliflower “rice” could pass for the real thing.
So how do you make cauliflower “rice?” First, rinse off the cauliflower. Second, cut it into smaller pieces and put it in a food processor/chopper. Process it until it starts to look like rice. Finally, put it in a pan with some olive oil and garlic salt as a seasoning and stir until it’s tender. If you don’t have a food processor, chopping it finely by hand would work too.
I also have to say I really liked using Coconut Aminos in place of soy sauce. It has a great flavor that works well for Chinese dishes or skillets.
If anyone decides to try this recipe, let me know how it turns out!