Probably one of life’s guiltiest pleasures is orange chicken. Little deep-fat-fried nuggets of deliciousness. With a sticky-sweet orange glaze. Yummmmmmm…oh so good, but oh so bad for you. Well I set out the other day to change that. What I came up with is the healthy version of that take-out orange chicken that everyone loves. It’s not the same…doesn’t have that batter with a deep-fat-fried crunch. It doesn’t have that sugary-sticky-sweet glaze that is filled with sugar and empty calories. But this orange chicken is flavorful, tastes delicious and leaves you feeling satisfied, and sometimes that is better.
Start by mixing the cayenne pepper with the almond flour. *Almond flour is just really finely ground almonds. Since I am avoiding All Purpose Flour, I used almond flour, but you could easily use All Purpose or really any other type of flour that you want.
Then I dredged the chicken pieces in the seasoned almond flour.
Then I browned each side in a frying pan with olive oil.
Remove from heat. It’s OK if they aren’t cooked through.
In same skillet, add onions and cook for a few minutes.
Meanwhile, in a small bowl, mix orange juice, liquid aminos (or low-sodium soy sauce), garlic and ginger.
Add orange juice mixture to the onions and let simmer/reduce for about 5 minutes.
Add chicken back in and let cook for another 10 minutes or until chicken is cooked through. If you have time to wait for the sauce to reduce and become thick, let the chicken continue to simmer.
If you don’t have time, mix together orange juice and spelt flour (or all purpose flour).
Add to chicken to thicken the sauce.
Serve and enjoy!
1 lb boneless, skinless chicken breasts or thighs, cut into pieces
1 cup almond flour (or any type of flour)
2 teaspoons cayenne pepper
2 Tablespoons olive oil
1 medium onion, sliced
1 cup orange juice, divided
1/4 cup liquid aminos (or low-sodium soy sauce)
2 cloves of garlic, chopped
2 Tablespoons fresh ginger, grated
1 1/2 Tablespoons spelt flour (or any type of flour)
In a small bowl, mix together almond flour and cayenne pepper. Dredge chicken pieces in mixture. Brown each side in a frying pan with olive oil. Remove from heat – chicken does not have to be cooked through. In the same skillet, add onion and cook for a few minutes. Meanwhile, mix 2/3 cup orange juice, liquid aminos (or low-sodium soy sauce), ginger and garlic in a small bowl. Add to skillet and let simmer for about 5 minutes. Add the chicken back in and cook for 10 minutes or until chicken is cooked through. If you have time to let the sauce reduce, then continue to simmer until you are ready to eat. If you don’t have time to wait for the sauce to reduce, take the remaining 1/3 cup orange juice and mix with spelt flour. Add to the pan to thicken the sauce. Serve and enjoy!