Easy Citrus Chicken
This recipe came from the fact that I’m having an eating “thing” in that nothing really sounds good to me. Seriously. My usual go-to for dinner is some sort of beef but lately, I can’t even fathom the thought of eating ground beef (and no, I’m not pregnant). Last night, while rifling through my kitchen for something, anything, that sounded appetizing I noticed a lonely package of chicken breasts and an orange. Orange chicken sounded pretty good but I didn’t want anything super sweet or too reminiscent of traditional crappy take-out chinese orange chicken. Don’t worry, that does sound preeeetttty good but let’s be real – I was feeling quite lazy and didn’t feel like taking the time to make a gluten-free version of that particular iteration of orange chicken.
ANYWAYS (I’m rambling today – I blame the fact that I’m at submaximal caffeine intake while writing this), long story short – I decided to throw a bunch of things in a skillet and hope for the best. What turned out was SO good, I had to share…which means I had to make it look somewhat photogenic and stare at it for awhile through my camera lens before I could annihilate a giant bowl of this delicious chicken. You’re welcome.
P.S. The winner for the Rep Fitness gymnastics ring giveaway has been announced on the original post!
- 2 tablespoons fat such as coconut oil or ghee
- 1lb boneless skinless chicken breasts, cut into bite sized chunks (this would work with chicken thighs too)
- 1 small yellow onion, thinly sliced
- 2 carrots, cut into thin rounds
- 1/2 red bell pepper, thinly sliced or diced
- 1/2 cup mushrooms, thinly sliced
- 1 orange, zest and juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chinese five spice powder
- 1/4 teaspoon red pepper flakes, or more if you like it spicy
- 1/4 teaspoon fresh grated ginger
- 1 teaspoon honey, optional but recommended
- splash of fish sauce
||Heat fat in skillet over medium high heat. Once hot, add chicken to pan and saute for 3-5 minutes. |
||When chicken is just beginning to color, add onions, carrots, and bell pepper. Saute until carrots barely begin to soften. |
||Add mushrooms, spices, orange zest, honey, orange juice, and fish sauce to pan. Continue to saute until liquid is completely reduced - about 7-10 minutes. |
||Once liquid has reduced and chicken is cooked through, season with salt and pepper to taste. Serve over rice, cauliflower rice, or anything else you'd like! |
Tagged: chicken, citrus, easy, fast, orange chicken, paleo, primal, quick