Chinese food is definitely a favorite in our house, but I am not a fan of ordering it on a regular basis, so I like to make my own and trust me it’s even better. I love making unhealthy foods, healthy; it’s truly a passion of mine. Healthy eating can be delicious.
- 1/4 cup honey
- 2 tablespoons lemon juice
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce or coconut aminos
- 2 teaspoon grapeseed oil, sesame oil, etc. (you could really use any oil you prefer, I don’t recommend olive oil because it can burn easily)
- 1 teaspoon Worcestershire sauce
- 1 pound boneless, skinless chicken breast/tenderloins, cut into bit size pieces
- 2 tablespoons all purpose flour (gluten-free works too)
- 1/2 tablespoon coconut oil
Combine first 6 ingredients in a small glass dish, mix well. Add chicken, cover and refrigerate for at least 2 hours, turning occasionally.
- 3 cloves garlic, minced
- 1/2 cup orange juice (pulp free)
- 1/4 cup honey
- 1/3 cup low-sodium soy sauce or coconut aminos
- 1/4 cup rice vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pepper
- pinch of red pepper flakes
- 3 tablespoons tapioca starch/flour or corn starch
- Heat 1/2 tablespoon coconut oil on medium in a wok (a pan/skillet would work as well) and preheat oven to 425 degrees.
- Place all sauce ingredients in a small bowl, whisk until well combined, set aside (add tapioca flour last).
- Remove chicken from marinade. Place chicken in a container with lid or ziplock bag, add 2 tablespoons flour and shake to coat.
- Place chicken in heated pan (with 1/2 tablespoon oil) and cook until brown on both sides (the chicken will still be pink on the inside).
- Pour sauce over chicken and stir. Once sauce begins to boil pour chicken mixture onto a foil covered cookie sheet (which has been sprayed with cooking oil).
- Bake for 10-15 minutes (until the chicken is no longer pink). Broil for the last 3-5 minutes.
- We like to top ours with some sesame seeds and pair it with rice, cauliflower rice, broccoli, the possibilities are endless.