I’m always looking for ways to simplify things, especially when it comes to cooking – this yummy recipe is the perfect example.
I took my oldie but goodie oven-baked orange chicken, and worked on a much faster way to get the same delicious taste.
This time I used boneless chicken breast slices with a simple coating, and then fried the pieces in my stovetop skillet while the sauce simmered away in a separate saucepan. Super easy!
This bite-sized orange chicken dish is perfect served over either cauliflower rice or parboiled rice – the ideal combo for a fast lunch or fantastic dinner.
Hope you give this new paleo orange chicken version a try, I think you’ll really like it. As always, let me know what you think!
EZ Paleo Orange Chicken Takeout Style
January 27, 2017
1In a sauce pan over medium heat, combine all sauce ingredients and bring to a simmer
2Add 2 tablespoons of avocado oil to a large skillet over medium heat (oil should have small ripples when ready)
3While the sauce is simmering, cut up the chicken breasts into bite-size chunks.
4Add the tapioca starch, salt and pepper to a small bowl
5In a separate small bowl, whisk the 2 eggs
6Dredge the cut chicken pieces through the tapioca flour mix, lightly tap to remove excess starch, then dip each piece in the egg mixture, and shake off excess
7Place coated chicken pieces into hot skillet. Cook about 3-4 minutes each side or until chicken pieces are browned and cooked through. Remove from skillet and set on plate lined with paper towels. Cook in batches until all the pieces are fried and draining
8Whisk 1 tablespoon each of tapioca and water together in a small bowl until combined. Bring stovetop orange sauce briefly up to a soft boil and stir in the tapioca and water mixture until sauce thickens – about 1 minute
9Remove sauce from heat and toss with fried chicken pieces. Garnish with sesame seeds and scallions
10Serve over riced cauliflower or parboiled rice with extra sauce, if desired