Fresh Squeezed Orange Chicken
Serves 2-3 when plated over rice
Ingredients
1 lb pasture-raised chicken breast (sliced into thin fillets or strips)
Salt, pepper, and smoked paprika (to taste)
1 egg
1/2 cup all-purpose flour
2 tbsp olive oil
2 tbsp butter
2-3 cups cooked jasmine rice
For the Orange Sauce
10 oz fresh orange juice (about 3 oranges)
4 tbsp raw honey
3 tbsp rice vinegar
2 tbsp coconut aminos
1 tbsp all-purpose flour
Optional: 1/2 tsp fresh ginger or turmeric
Optional Garnish
Green onions (chopped)
Sesame seeds
Parsley flakes
Orange zest
Instructions
Juice your oranges and optional ginger / turmeric as needed.
Cube chicken and season with salt, pepper, and smoked paprika. Coat in beaten egg, then dredge in flour.
Heat olive oil and butter in a skillet over medium-high heat and cook chicken for 3 minutes per side or until golden brown and cooked to 167 degrees.
Meanwhile, mix orange juice, honey, rice vinegar, coconut aminos, and flour in a small pot. Simmer for 5 minutes until thickened.
Toss cooked chicken in the sauce, garnish, and serve over jasmine rice!
