Orange Teriyaki Chicken
A primarily plant-based spin on the traditional Asian dish, using upgraded ingredients for the sauce to keep it nutritious and blood sugar balancing. Use cauliflower rice for a grain-free paleo version, or substitute with rice or quinoa. Flavorful and filling!
Ingredients
For the sauce
- 1/2 teaspoon orange zest
- juice from one orange
- 1/3 cup coconut aminos or tamari
- 2 tablespoons coconut nectar
- 1 tablespoon grated ginger
- 2 garlic cloves minced
- pinch of red pepper flakes optional
- 1 teaspoon arrowroot starch or tapioca starch
For the chicken and vegetables
- 1 1/2 lbs boneless, skinless chicken thighs cut into 2-inch pieces
- 4-5 cups cauliflower rice equals a 1lb bag of pre-riced cauliflower
- 1 head broccoli cut into florets equals 4-5 cups raw
- 2 large carrots, peeled cut into "coins" 1/8 - 1/4 inch thick
- avocado oil or olive oil for cooking
- sea salt and black pepper to taste
- 1/4 cup raw cashews for topping if desired
Instructions
- Preheat the oven to 400 degrees. Line two baking sheets with parchment paper. Evenly spread the cauliflower rice, broccoli, and carrots between the two baking sheets. Coat with the cooking oil and sea salt to taste. Roast 25 to 30 minutes.
- Heat 1-2 tablespoons of cooking oil in a large skillet over medium-high heat. Add the chicken and season with salt. Cook 5-7 minutes or until chicken is cooked to 165 degrees, stirring occasionally. Reduce the heat to medium-low.
- Make the sauce*. Place all ingredients for the sauce except for the starch in a high-speed blender. Process until smooth, about 10 seconds. Add the starch and blend again.
- Remove the roasted vegetables from the oven and transfer to the skillet with the chicken. Add the sauce and stir until everything is coated in the sauce and warmed through. Serve immediately. Top with cashews if desired.
Notes
*Be sure to zest the orange before slicing and juicing.