Orange chicken - autumn book
100%
1
Nutrition balance score
Unbalanced
Glycemic Index
40
Low
Nutrition per serving
Calories1587.5 kcal (79%)
Total Fat66.4 g (95%)
Carbs141.4 g (54%)
Sugars62.3 g (69%)
Protein105.1 g (210%)
Sodium4307.4 mg (215%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
½ cuparrowroot
tato, or cassava flour
1 teaspoongarlic salt
1 teaspoonground black pepper
1 poundboneless skinless chicken breasts
¼ cupcoconut oil
or other high-heat oil
Sauce
Instructions
Step 1
MAKE THE CHICKEN: In a medium bowl or large reusable bag, combine the flour, garlic salt, and pepper. Add the chicken and stir or shake until coated. 2 In a large saucepan, heat the oil over medium heat. Add the marinated chicken and cook until it’s crispy and light brown, 5 to 6 minutes on each side. Transfer the chicken to a bowl or plate and set aside. Leave the pan on the stove to make the sauce. 3 MAKE THE SAUCE: In a small bowl, stir together the orange juice, coconut aminos, date paste, and flour. Set aside. 4 Drain all but 1 tablespoon of the oil from the same pan in which you cooked the chicken. Add the garlic and cook over medium heat until light brown, 1 to 2 minutes. Stir in the orange juice mixture and cook for 30 seconds to 1 minute, until it has thickened. Add the red pepper flakes (if using). Fold in the chicken breasts and serve.