Orange Cashew Chicken

by lisa | 1 November 2012 19:43

Over the years, I’ve tried a lot of different diets and dutifully collected cookbooks to go with each of them. Some of those old cookbooks still have great recipes that actually fit into a paleo framework. Others need a bit of a makeover. We used to make an orange chicken and broccoli recipe from The Weight Watchers New Complete Cookbook that I loved. You can see the original version here. Yup, time for a makeover.

Ingredients

juice of 3 oranges, reduced
zest from one orange (zest one of your oranges before you juice it)
2 Tbsp gluten free tamari sauce (or coconut aminos…not available in Switzerland)
1 Tbsp olive oil
1-2 garlic cloves, finely chopped
2 tsp honey
1/2 tsp arrowroot powder
1/2 tsp red chili pepper flakes or fresh chopped red chili
4 chicken breasts
1 Tbsp coconut oil
1 onion chopped
1 red bell pepper, chopped
salt and pepper to taste
a handful of roasted cashew nuts
1 spring onion, diced

How to:

Zest one of your oranges and set the zest aside in a small bowl. Now juice your 3 oranges. Simmer the juice on the stovetop until it reduces down and gets thicker (about 15 minutes). Add reduced juice to the bowl with the zest.
Add your tamari sauce, olive oil, garlic, honey, arrowroot powder and chili to the juice and stir. Set aside.
Chop your chicken and cook it up in the coconut oil with salt and pepper to taste. Add in your chopped onion and red bell pepper. Takes about 10 minutes to get the chicken mostly done.
Add your orange sauce to the cooked chicken and bring to a boil. Cook until your sauce is thick and bubbly (5-10 minutes).
Getting bubbly and thick
Garnish with roasted chopped cashews and diced spring onion.