Yea, I said better. No guilt + better flavor + health = BETTER.
Tonights recipe modification is Orange Chicken. Chinese food is my greatest weakness so finding a recipe I am successful at modifying is priceless.
4 Servings, or 2 servings with lunch the next day ;)
20 OZ. of Chicken
Sea Salt & Pepper
1T of coconut oil
3 cloves of garlic, minced
Juice of 1 whole Orange
4T of Stevia
1/3 cup of low sodium soy sauce (or brags aminos)
1/4 cup apple cider vinegar
1/2t of ground ginger
Zest of 1 Orange
Pinch of crushed red pepper flakes
thinly sliced scallions
1. Heat oil in a large saute pan over medium-high heat
2. Cut chicken into 1 inch cubes
3. Add chicken and salt/pepper to taste to pan and saute for about 5-6 minutes, stirring occasionally, until chicken is browned and cooked through.
4. In a separate bowl whisk together the garlic, juice of an orange, stevia, soy sauce (brags aminos), apple cider vinegar, ginger, red pepper flakes, and orange zest.
5. Pour the sauce over the chicken and stir to combine
6. Let sauce come to a boil and continue boiling for another minute to allow all the flavor to cook into the chicken
7. Remove from heat and serve immediately
8. Garnish with scallions, and additional red pepper flakes if desired
(weigh out your chicken to 5oz BEFORE you add any of the juice in order to assure proper ounces have been distributed)
TA-DA! Enjoy.
*my husband drank the remaining juice off his plate. Oh yea, it's that good.
What I modified / substituted from the original recipe:
Corn Starch
Honey
Sugar
Orange Juice Concentrate
Rice Vinegar
Olive Oil
Table Salt
Sesame Seeds/Oil
With only a few modifications / substitutions you can make just about any recipe protocol.
Bye Y'all!
-K
No comments:
Post a Comment