If you’ve been following the blog, you’ve just seen the Baked Cauliflower “Fried” Rice recipe I posted. I served this Succulent Orange Glazed Chicken over top of the fried rice and it was indeed a perfect pairing. The rice soaked up the extra orange glaze and the blanched carrots and green beans in the rice provided that satisfying crunch and texture I so desire in my dishes. This dish also made excellent leftovers… enjoy!
Succulent Orange Glazed Chicken
Prep time
Cook time
Total time
Author: Alicia Shaw
Serves: 6
Ingredients
- 4 oranges
- 4 tablespoons ghee (or butter)
- 2 teaspoons worcestershire sauce
- 2 pounds chicken breast (about 4 breasts)
- ¼ cup almond meal
- ¼ cup coconut flour
- 2 tablespoons tapioca flour
- ½ teaspoon cayenne pepper
- ¼ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons coconut oil, divided
Instructions
- Zest two of the oranges into a small saucepan.
- Juice the four oranges and add juice to the small saucepan.
- Add worchestershire sauce. Bring mixture to a boil and reduce heat to a simmer. Let sauce simmer at a slow bubble while you make the chicken, about 20 minutes.
- Cube chicken breast into about 1 inch cubes.
- Combine almond meal, coconut flour, tapioca starch, cayenne pepper, salt and pepper in a dish. Add chicken and toss to coat.
- Heat 1 T coconut oil in a large pan over medium heat. Add half of the chicken to the pan and let it brown (do not stir) for about 3-4 minutes. Flip the chicken pieces to brown on the other side, about 2-3 minutes. Set aside on a dish.
- Add another tablespoon coconut oil to the pan and repeat browning process with the second half of the chicken. Leave in pan.
- To the pan with the orange sauce summering, add ghee. Stir to combine, let it heat for 1 minute.
- Place all browned chicken back in the pan and pour orange sauce over the chicken. Let it simmer for about 5 minutes or until the chicken is cooked through.
- Serve over Baked Cauliflower "Fried" Rice.
Rate, Review, & Comment