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15th Mar

2014

orangechicken

Orange Ginger Sesame Chicken (or Tofu)

Ya know that feeling you get in the back of your mouth when you remember something really tasty that you love to eat? How your mouth will water just by thinking about something you find really delicious? For me that’s orange chicken. Whether from a fancy Chinese restaurant or from Panda Express back in my early twenties, that stuff could elicit a mouth watering from me in a heart beat.

I don’t eat that garbage from Panda Express anymore but I still get a craving for orange chicken now and then which inspired me to come up with this recipe.

I have to admit I was pretty proud with how this came out even on the first try and the recipe is SUPER simple. This is a great dish to include in your weekly meal planning. Make a big batch on Sunday and have it for dinner, lunch on Monday and if there are any leftovers dinner again Tuesday night. BAM! One time in the kitchen and 3 meals. That’s my kind of meal prep.

Recipe:

3-4 lbs chicken legs and thighs

1 cup fresh squeezed oj

1/4 cup sesame oil

1/4 cup raw honey

1/4 cup gluten free shoyu or tamari

1/4 cup apple cider vinegar

3 Tbl orange zest

3 Tbl sesame seeds

2 Tbl fresh grated ginger

2 Tbl tapioca flour (or other thickener like corn starch)

preheat the oven to 400

place chicken in a glass baking dish and set aside.

In a saucepan on the stove combine the oj, oil, vinegar, honey, ginger and zest over medium heat and whisk until honey is dissolved. Next add the tapioca flour and continue to whisk until the sauce begins to thickens. Pour the sauce over chicken and sprinkle sesame seeds on top. Bake for an hour, baste once and bake again for another 45 min.

Two other ways to enjoy this are:

*boneless version- chicken breasts cut in 1 inch pieces dipped first in egg then in gluten-free flour and fried in coconut oil. Toss with some steamed broccoli and pour the sauce over everything right before serving.

*vegetarian version-pan sear extra firm tofu, toss with steamed broccoli and pour sauce over everything before serving.

 

 

 

 

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