I cannot be the only one who is craving Asian takeout like once, twice a week? Please confirm that this is normal. Aaron is usually the expert in our household on any kind of Asian food. He makes incredible curry, delicious chicken teriyaki & a crazy pork stir fry.
BUT.. I found my own little dish that maaaaybe might be as good as one of his! My grandmother & I use to go to Applebee’s for lunch when I was a kid & we both always ordered the orange chicken salad. It was so good. Orange chicken is one of my very favorites!
I wanted to make a version that was simple & a tiny bit cleaned up. Even though I love Asian takeout it usually makes me feel like garbage after. But after I ate this I felt nourished & awesome.
If you’re like me & having those cravings, try this recipe out!
Happy cooking! xx
ellyn
SERVINGS: 3-4
TIME: 20 minutes
INGREDIENTS:
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- zest of 1 orange
- ⅓ cup fresh orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- ½ cup coconut aminos*
- 1.5 lb boneless, skinless chicken thighs
- 2 tablespoons arrowroot*
- 1 teaspoon salt
- 1 tablespoon neutral oil – avocado or canola is great!
- optional: 2-3 green onions for topping!
INSTRUCTIONS:
- Combine first 7 ingredients. Set aside.
- Cut chicken thighs into bite size pieces. Coat with arrowroot & salt.
- In a large skillet bring oil to medium high heat. Add chicken. Cook about 5-6 minutes – it should be completely cooked & beginning to brown.
- Add the liquid mixture. Cook over medium heat for 5-8 minutes or until sauce has thickened.
- I love to eat it over rice & veggies.
- Enjoy!
NOTES:
* you could replace the coconut aminos with soy sauce, but you may want to use less salt later as soy sauce is a bit more salty!
* instead of using arrowroot you can use cornstarch. Arrowroot is great because it’s a wonderful thickener, but also has a lot of fiber!
