Oh my goodness this weekend was crazy busy, but really fun! We went to Italy midnight on Friday, on a bus, it took nearly 10 hours because of delays. I bought some great pottery at the ceramic manufacturers. I got a Tiffany & Co. platter and serving bowl for so much less than it would be at the actual store! I looked online and it was $140, but I got it from the place who makes them for $24…how exciting! Verona was also awesome…we saw the Romeo and Juliet balcony, the arena and did some shopping. I hope to go back with my family soon. Next time, no bus, I couldn’t sleep on that thing!
Anyway, I am finally posting the Orange Chicken recipe. This was really good and shows the carbs aren’t even necessary! 🙂
4 boneless skinless chicken breasts, cubed
2 Tbsp coconut flour
1/3 cup almond flour
1/2 tsp salt
1/2 tsp pepper
2 Tbsp coconut oil
For the sauce:
1 Tbsp coconut oil
1 cup chicken broth
2 oranges, juiced
zest of 1 orange
1″ cube of ginger, grated
1/4 cup soy sauce
2 garlic cloves through garlic press
1 tsp Sriracha
1 tsp Splenda brown sugar
1 tsp coconut flour
In a large Ziploc bag, add the coconut flour, almond flour, salt and pepper.
Add the cubed chicken to the bag and shake it around to lightly coat the chicken pieces.
Heat a large pan on medium heat.
Add the coconut oil to the pan, and saute the garlic and ginger for about 1 minute until fragrant.
Add the rest of the sauce ingredients, except for the coconut flour, and let simmer.
Heat another large pan on medium, and add the 2 Tbsp coconut oil.
Place the chicken in the pan and cook on each side for about 4 to 5 minutes. Remove the chicken with a slotted spoon onto a paper towel lined plate. Do this for all the chicken. I needed to cook 2 batches.
Once all the chicken is cooked, the sauce should be reduced by almost half. Whisk in the coconut flour so it thickens a bit.
Add the chicken to the sauce, and toss to coat the chicken.
I served mine with broccoli I sauteed in sesame oil and soy sauce, but you can use any side you prefer.
Recipe makes 4 servings
Each serving has 8 net carbs