Nope, never have I made it, but saw a recipe as I was filing all my scrap of paper and printouts from recipe sharing sites and got creative to turn something typically battered and fried into a Paleo/Primal version... and, *sigh* yes, you do see white rice under the chicken lovliness in the photo. My plating for the hubby was purtier than mine with the cauliflower 'rice', so I'm using that photo instead!!
- 1 lb skinless, boneless chicken (I used breast meat as that's hubby's fav)
- 3 Tbsp Coconut oil (I use the flavorless expeller-pressed stuff from Tropical Traditions)
- Juice of 2-3 oranges (since blood oranges are in stock right now, I used those!)
- 1 tsp orange extract
- zest from 2 oranges (no pith)
- 1 tsp fresh ginger
- 1/4 cup gluten-free soy sauce
- 1 Tbsp Sriracha HOT Chili Sauce (or more to taste)
- 1 tsp crushed fresh garlic
- 1 Tbsp tapioca flour (sorry, all I have for thickening that loosely fits Primal)
- 3 green onions, sliced up into the green, but not to the ends
- In a Medium saucepan, add the orange juice, extract and zest, ginger, garlic, soy sauce and chili sauce. Stir well to blend and cook over medium to medium-low heat. Simmer to reduce and thicken while you cook the chicken. (If it doesn't thicken enough for your liking, bring back to a bubbly simmer and add small amounts of the tapioca in water until thick enough for your liking)
- In medium frying pan, heat the oil over medium to medium-high heat and add the chicken, chopped into 1/2 inch squares until cooked through, about 5 to 6 minutes. Don't over cook!
- Add the orange sauce to the chicken and stir to coat.
- Serve on cauliflower rice, or white rice topped with sliced green onions.
I served with fresh green beans, steamed then buttered lightly. DELICIOUS!!