INGREDIENTS:
Marinade Ingredients:
2 tbs tamari
1 tsp fresh grated ginger
1 tsp sesame oil
Chicken and Sauce Ingredients:
1 cup water
5-7 chicken thighs or 4 chicken breasts – skin on
1/2 cup fresh-squeezed juice from oranges
1/4 cup raw honey
2 tbs tamari
1/3 c. rice vinegar
1 tbs orange zest
1/2 tsp grated ginger
1/2 tsp garlic powder
1/4 tsp red pepper flakes
1 tbs arrow root powder whisked with a little water (just enough to make a slurry
HOW TO PREPARE:
- Make your maridnade with the 2 tbs tamari, 1 tsp grated ginger and 1 tsp sesame oil
- Season your chicken with salt and pepper
- Put the marinade in a large ziplock bag, add the chicken, coat well
- Marinade chicken 30 minutes in the refrigerator (or longer if you prefer)
- Next pan fry chicken pieces skin side down with 2-3 tbs of olive oil over medium- to medium-high heat until browned. About 7-10 min
- Once browned, place chicken on a roasting rack or cookie sheet in the oven for about 30 min at 350.
- Check to make sure the chicken is cooked through thoroughly before removing from oven
- Let the chicken rest while you make your orange sauce
- In a frying pan over medium- to medium-high heat, combine water, orange juice, honey, rice vinegar, tamari, orange zest, ginger, red pepper flakes, and garlic
- Whisk in the pan, stirring frequently
- Bring sauce to a boil
- Whisk in arrow root mixture.
- Sauce should start to thicken. If it doesn’t, add a little more arrow root
- Reduce heat to simmer. The sauce should thicken even more as it cools
- Pour the orange sauce over the chicken
- Garnish with orange slices, sesame seeds or whatever you would like
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CREDITS:
Recipe and Photo from: Paleo Newbie
http://www.paleonewbie.com/recipe-entree/paleo-asian-orange-chicken/
