Thursday, September 8, 2016

Take-Out In

I love Chinese takeout- there's something about the mix of sauces and flavors that I don't feel that I can recreate at home (maybe it's all the MSG!). While Neal and I were recently completing the Whole 30, we searched for fun recipes to try at home, recreating some of the meals that we had been missing. This Orange Mango Chicken was one of our favorites, and after sharing it with friends and family, they agree!

Original Recipe and Image from Food Faith Fitness, Click Here
What You'll Need:
 4 Tbsp Coconut oil
1 1/2 tsp fresh ginger, minced
2 cloves garlic, minced
3/4 cup fresh squeezed orange juice
1/2 Tbsp Coconut aminos (or soy sauce if you choose)
3 Tbsp + 1 tsp Tapioca Flour
8 oz Boneless, skinless chicken breast, patted dry and cut into small cubes
3 cups cauliflower, riced (or buy the riced cauliflower bags from Trader Joe's)
2 Tbsp unsweetened coconut flakes
1/2 Mango, diced
Sesame seeds for garnish

Directions:
  1. Make the sauce first. In a small pot over medium heat, melt 1 1/2 tsp coconut oil and add the ginger and garlic, cooking until fragrant (don't burn it!). 
  2. Add the orange juice and coconut aminos and bring it to a boil. 
  3. Place 1 tsp tapioca flour in a small bowl and add 2 tsp of the orange juice mixture to it. Stir to combine, then add it back into the pot of boiling liquid, whisking until incorporated. 
  4. Reduce the heat to medium and continue to simmer for about 7-8 minutes, or until the sauce reduces a bit. Then transfer to a large bowl and let it cool while you cook the chicken. 
  5. Place the remaining tapioca flour in a large ziplock bag. Season the chicken with salt and pepper and add it to the bag, shaking to coat it in the flour. 
  6. In a medium pan, heat 1 Tbsp of the coconut oil over medium heat and pan fry about half of the chicken. Transfer the chicken to a paper towel-lined plate and repeat with the remaining chicken until it's all cooked. 
  7. While the chicken is cooking, heat 1 1/2 tsp coconut oil in a large pan over medium heat and add the coconut flakes. Toast slightly before adding the cauliflower, cooking for about 2-3 minutes. 
  8. Cover the cauliflower and continue to cook for about 4 more minutes, until the cauliflower is tender but not mushy. 
  9. Transfer the chicken and mango cubes into the bowl with the sauce and toss to coat. 
  10. Divide the cauliflower between two plates and top with the chicken and mango mixture. Garnish with sesame seeds (or the garnish of your choice) and enjoy!
I've also been cooking my way through Against All Grain and the cookbook includes an alternative recipe for Orange Chicken, made in a crockpot. I tried it over cauliflower rice, similar to this recipe, and although it was very simple, the flavors weren't quite the same. This one is the clear winner!

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