Who wants to cook dinner? It’s Friday!
The only problem is most of what you order out is filled with fat, sugar (they sneak that in to the most unlikely places) and refined carbs.
Admit it, most of the time when you’re done with a take-out meal you feel bleh.
Remember you are what you eat so don’t be fast, cheap or trashy 🙂
One of my favorite take-out meal has always been Crispy Orange Chicken. Yum!
But now you can make it at home. Forget the restaurant. I also love to swap out the chicken for shrimp.
And you can rest assured that this meal is filled with healthy ingredients that will not derail everything you’ve been working on all week.
Crispy Orange Chicken -Serves 6
Here’s what you need:
• 1/2 cup orange juice concentrate (no sugar added)
• 3 Tablespoons coconut aminos (a soy-free soy sauce sub)
• 1 Tablespoon olive oil
• Zest from one orange
• 3 cloves garlic, minced
• Dash red pepper flakes
• 2 packets Stevia
• 1 tablespoon coconut oil
• 2.5 lbs boneless skinless chicken thigh, cut into bite sized pieces
• Dash salt and pepper
• Dash granulated onion
• 1 tablespoon sesame seeds
• 3 green onions, chopped
1. Combine the orange juice concentrate, coconut aminos, olive oil, orange zest, red pepper flakes and Stevia in a small bowl. Mix well and set aside.
2. In a large skillet, heat the coconut oil on medium-high.
3. Generously season the chicken pieces with salt, pepper and granulated onion. Add chicken to hot skillet and brown on all sides.
4. When chicken is almost fully cooked, add the orange sauce, stirring to coat all of the chicken.
Cook, uncovered, simmering the sauce until thickened and fully sticking to the chicken.
5. Garnish with sesame seeds and freshly chopped green onion.
Nutritional Analysis: One Serving Equals, 282 calories, 12g fat, 505mg sodium, 12g carbs, 1g fiber, 35g protein