When Dave and I first met, we ate out a lot. Whenever we did cook, it was usually a pre-frozen Trader Joes meal that you just heat up in the skillet - and more often than not we were heating up our favorite: orange chicken. Now we have a healthy alternative to our favorite dish that is just as delicious, but waaaaaaaay better for you.
behold.....
The original recipe I got the idea from is a crock pot recipe, but one day I was in a pinch for time and had some already-cooked chicken in the fridge and did a stove top version of the recipe and it turned out AMAZING. And, if you have a little help in the kitchen, its an extremely quick and easy meal. Dave usually grates the cauliflower rice for me. Sweety pie.
The Orange Chicken:
About 3 breasts chicken (pre-baked)
2 tbsp orange juice
3 tbsp tomato paste
1/3 Cup Coconut Aminos (soy sauce substitute)
1 tsp ground ginger
1 tbsp minced garlic (I love garlic, so I use more garlic than the recipe calls for)
1/3 Cup honey
1 tbsp Sesame oil
1/2 tsp sea salt
1/4 tsp pepper
Sesame Seeds for garnish
Directions: Chop up chicken into bite size pieces, then set aside. In a medium sauce pan, combine all sauce ingredients on medium heat until blended. Let cook on medium heat for about 5 minutes, add the chicken and cook until chicken is heated throughout. Reduce heat to lowest setting and prepare the Cauliflower rice.
The Cauliflower Rice:
1 large head cauliflower (about 4 cups)
1-2 tbsp coconut oil
2 tbsp cilantro
1/4 cup coconut milk
1/2 tsp salt
1/4 tsp pepper
Directions: With a cheese grater, finely grate the cauliflower head into rice-shaped bits into a bowl. In a Large wok or saucepan, add the coconut oil. When melted, add the cauliflower and cook on medium/high heat for about 5 minutes. Add the cilantro, salt and pepper. Once the "rice" is cooked through, add the coconut milk and cook for about 5 more minutes.
Serve the Orange Chicken over the Cauliflower Rice immediately and garnish with Sesame Seeds.
YUM!
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