Paleo Orange Chicken over Cauliflower Rice

Yay for friends continuing to send me recipes they enjoyed! This meal turned out delicious! My only fail was not making more sauce. The original recipe link is below and there is an option on the site to adjust serving size, which then adjusts ingredient amounts. Below is the sauce amount for 4 servings, although I increased the chicken to 8 servings. I am typically fine without a lot of sauce, but after boiling it down the sauce drastically reduced. Besides the lack of sauce though, I loved everything about this meal! It was extremely simple and easy to throw together, and I had the cauliflower rice, sauce, and chicken all on the stove top cooking at the same time. Definitely an easy and yummy meal prep recipe to mix up your weekly meals!

​Paleo Orange Chicken over Cauliflower Rice
Ingredients:
For the sauce:

• 1.5 Cup 100% Orange juice
• Zest Of half a medium orange
• 2 Tbsp Coconut aminos
• 2 tsp Rice vinegar (or coconut vinegar)
• Pinch Red pepper flakes
• Salt and pepper
• 1 Tbsp Avocado oil (or sesame oil or coconut oil)
• 1 Tbsp Fresh ginger, minced
• 2 tsp Garlic, minced
• 2 tsp Arrowroot starch

For the chicken:

• 2-4 Tbsp Avocado oil (or sesame oil or coconut oil)
• 3 Tbsp Arrowroot starch
• Salt and Pepper
• 3-4 lb Chicken breast, cut into 1 inch cubes

For Serving:

• 1 medium orange, segmented
• Green onion, sliced
• Sesame seeds
• Hot cooked white rice or cauliflower rice

Directions:

1. In a small bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes and a pinch of salt and pepper. Set aside.
2. In a medium, high-sided frying pan heat the avocado oil (for the sauce) up on medium heat. Add in the ginger and garlic and cook until fragrant, about 1 minute.
3. Add in the orange juice mixture, stirring so the garlic/ginger mix into it. Additionally, place the 1 tsp of Arrowroot starch into a medium bowl.
4. Turn the temperature up to high and bring to a boil. Once boiling, add 2 tsp of the hot sauce into the Arrowroot starch and whisk until smooth. While whisking, pour the Arrowroot mixture into the sauce and stir in well.
5. After you add the Arrowroot, boil the sauce for 2 minutes. Then, turn the heat down to medium/low and cook an additional 3-4 minutes until the sauce is thick and glossy. Transfer to a large bowl, cover, and let stand to thicken up more while you make the chicken.
6. In a large frying pan over medium/high heat, heat the avocado oil. NOTE: you do not want to crowd the chicken, so I fry mine in 2 batches, using 1-2 Tbsp of oil each time. Adjust according to the size of your pan.
7. While the oil heats, place the Arrowroot starch and a pinch of salt and pepper into a large Zip-loc bag. Add in the chicken cubes, seal the bag and toss until the chicken is coated in the starch.
8. Place the chicken into the hot oil (again, don't crowd them) and cook until golden brown and crispy about 2-3 minutes per side, flipping once. If your chicken cooks too quickly, reduce the heat a little bit. Repeat with the 2nd batch of chicken if necessary.
9. Once cooked, transfer to a paper-towel lined plate and gently press out any excess oil. Place the chicken into the bowl with the sauce. Add in the orange segments and toss until the sauce coats everything.
10. Serve over top of cauliflower rice, or white rice, garnish with green onion and sesame seeds, and DEVOUR.

Original recipe found here