Szechuan Orange Chicken
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Unrated
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Asian
Szechuan Orange Chicken
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Delicious breading, sweet orange, and spicy chili peppers unite in this healthy carb Szechuan orange chicken recipe.
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Ingredients
For Chicken
- 2 pounds chicken breast boneless, skinless, cut into bite sized chunks
- ½ cup wheat flour more if necessary to coat the chicken, sprouted
- 1 teaspoon baking powder NOT soda, aluminum free
- 1 teaspoon mineral salt
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper or ground white pepper
- 1 tablespoon avocado oil
For Orange Sauce
- orange zest from 1 or 2
- ½ cup orange juice fresh squeezed
- ¼ cup water cold
- ¼ cup sweetener reduce if your oranges are especially sweet, Gentle Sweet brand or equivalent
- 3 tablesoons tamari or liquid aminos, coconut aminos, or soy sauce
- 2 tablespoons rice vinegar unseasoned
- 1 tablespoon blackstrap molasses unsulphured
- 2 teaspoons sesame oil
- ½ teaspoon glucomannan or xanthan gum, optional
Other Ingredients
- 1 teaspoon avocado oil
- 6 cloves garlic minced
- 6 dried Szechuan chili peppers more or less to taste, or red pepper flakes to taste
- 4 green onion stalks, chopped
- 1 tablespoon ginger fresh, minced
Instructions
- Mix together the flour, baking powder, salt, garlic powder, and pepper in a plastic zip bag. Add the chicken, zip the bag shut, and flop it around until the chicken is coated in the flour mixture.
- In a wok or a large skillet, heat 2 tablespoons of the avocado oil over medium-low heat. Add the chicken, turning occasionally to get all sides, until cooked through and the exterior is golden brown.
- Meanwhile, in a small bowl, whisk together the zest, orange juice, cold water, sweetener, tamari, vinegar, molasses, sesame seed oil, and gluccie (smash any clumps). Set aside.
- Add the 1 teaspoon avocado oil, garlic, chili peppers, green onion, and ginger to the skillet. Heat until fragrant, stirring a few times, for about a minute or so.
- Add the prepared orange sauce to the skillet; stir and cook until heated through, about a minute or so. It should thicken, but if you feel like you should add more gluccie or xanthan gum do so a tiny bit (like ¼ teaspoon or less) at a time (sprinkle over top before stirring in to avoid clumping).
- Serve over cooked brown rice or cauli rice.
Notes
- Some people like their orange chicken super duper orangey so if the sauce isn't orangey enough for you, you can add some orange extract a splash at a time until it is orangey enough for you (mix it in after you have removed the finished chicken from the heat).
- Also, a note about the nutrition facts. If you go by numbers alone, you'll notice that this recipe could be mistaken as a Fuel Pull. However, quality of ingredients trumps numbers. Sprouted flour and the fresh oranges make this a carb based (E) meal on Trim Healthy Mama. To make it a more robust E, serve the chicken over cooked brown rice or alongside a starchy veggie.
- brown
Nutrition Information
Show Details
Serving
1serving
Calories
217kcal
(11%)
Carbohydrates
16g
(5%)
Protein
26g
(52%)
Fat
5g
(8%)
Sodium
489mg
(20%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Sugar Alcohols
6g
Net Carbohydrates
4g
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 217kcal | 11% |
| Carbohydrates | 16g | 5% |
| Protein | 26g | 52% |
| Fat | 5g | 8% |
| Sodium | 489mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Sugar Alcohols | 6g | |
| Net Carbohydrates | 4g |
* Percent Daily Values are based on a 2,000 calorie diet.
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