Orange-Ginger Chicken by Lisa Melhado
I made this recipe to suit my tastes (no onion, garlic, etc.), but it is very forgiving. Feel free to add whatever spices, etc. you like. Use the coconut milk powder to coat the chicken if you want it to have a bit of a “crust”; it’s completely optional, though. And be sure to include pulp in the orange juice—when dish is all done, the orange bits give a nice burst of flavor.
This dish should be eaten the day it is made; it does not reheat very well (especially if you’ve used arrowroot to coat the chicken pieces).
- 1 lb boneless chicken thighs, cubed (any chicken parts will do; just cut them up)
- 2-4 Tbs. coconut oil
- Seasonings: Chinese five spice, salt, pepper, ground ginger (whatever you like)
- Coconut milk powder, enough to coat chicken pieces (~⅓ cup) and a bit to thicken the sauce (~⅟₂ tsp.) (optional)
- Juice and pulp from 1-2 oranges
- 2” piece of fresh ginger, grated
- Red pepper flakes (optional)
- Large bunch of broccolini (or any similar green)
Combine seasoning and rub on chicken pieces. If using coconut flower, add your seasoning to it and then coat the chicken.
Heat oil in large skillet. Cook chicken in a single layer (do two batches). You want your chicken to be very nicely browned. Remove from skillet and set aside.
To the oil remaining in the empty skillet, add the minced ginger. Cook for a little while and then add the orange juice/pulp mixture and red pepper flakes. Taste the sauce and decide if you need to add salt or pepper. Then add the broccolini and steam for a few minutes.
If you want to thicken the sauce, add a tiny bit of coconut milk powder (better to add too little than too much). Add chicken back to the skillet, mix and enjoy!