Better Than Take-out Orange Chicken 


There was no way I was just calling this recipe Sesame Orange Chicken. I mean, yes, it is orange chicken BUT it’s so much more than that. In my opinion it really is better than take-out and well what’s a better title than “Better Than Take-out Orange Chicken”? I gotta tell it like it is and truthfully I used up my days worth of creativity on the recipe so there you go. That’s what I’m calling it. 

Okay, seriously though, this recipe is just plain delicious with a little heat from the Siracha and red pepper and a little sweetness from the honey and orange…yum! This dish is so easy to bring together and makes great leftovers (not that you’re likely to have any!). With just a few simple, fresh ingredients which you probably already have on hand, this makes the prefect weeknight (or weekend) meal when you don’t or can’t spend a ton of time in the kitchen. I serve this over zuchinni noodles but you can easily cook up cauli rice, brown rice or quinoa to serve alongside as well. So on your next take-out night try this recipe instead. It’s a healthy and guilt-free way to enjoy a take-out favorite.

Don’t forget to hashtag #thehappyhungryyogi on Instagram so I can see all of your yummy creations!
Better Than Take-out Sesame Orange Chicken

Paleo/Gluten-free/Egg-free/Nut-free

Serves: 4/Cook time: 20 minutes

  • 4 organic boneless, skinless chicken breasts, diced
  • 1 tbsp coconut or avocado oil
  • 1/2 c fresh orange juice (about 2 large oranges squeezed)
  • 3 tbsp honey
  • 3 tbsp coconut aminos (okay to use tamari sauce if not paleo)
  • 1/2 tsp garlic powder
  • 1 tbsp orange zest
  • 1 1/2 tsp Sriracha 
  • 1/4 tsp ground ginger
  • pinch of red pepper flakes
  • 2 tbsp coconut flour
  • Sesame seeds
  • Green onion, chopped
  1. Prepare chicken and place in a large skillet with oil. Cook over medium heat until brown and cooked through, about 10 minutes.
  2. While chicken is cooking, mix the orange juice, honey, coconut aminos, garlic powder, orange zest, Sriracha, ginger and red pepper in a small bowl and whisk. 
  3. When chicken is done add the sauce mixture and the coconut flour to the pan and cook over medium-low heat, stirring occasionally, until it thickens, about 10 minutes. 
  4. Add sesame seeds to pan and give a final toss. 
  5. Plate over fresh steamed veggies, zuchinni noodles or cauliflower rice to complete the meal. Top with chopped green onion if desired.

Enjoy!

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