31 Jan Paleo Dinner: Orange Sesame Chicken
I love Chinese food. Well, let’s be honest. I love all ethnic foods that are pungent, spicy, and flavorful.
So definitely one of the things that I have missed since going Paleo is the occasional splurge on takeout Chinese. There was this one place right around the corner where we lived in DC that had the tastiest food (in Alexandria, specifically the Del Ray neighborhood). I always got Green Jade Chicken and DJ inevitably got Crispy Beef. Yum! I’m getting all reminiscent just thinking about it.
But – that was several months and 25 pounds ago. Things have changed. Most noticeable to me, my waist size. And it’s food knock-offs like this that keep my gut and my pants happy. Seriously though, with meals like this, how can you not be successful on Paleo?
The recipe I found for this delicious meal is from the book Against All Grain and is the first I’ve tried from it. I have great hopes that the rest of the book will be filled with such great successes. The way this recipe is structured in the author’s version is a slow-cooker method. Which is great usually, but I was super hungry and wanted to eat right then…not in four hours.
With a few adjustments, you’ll be eating in 30 minutes!
- 2 lbs bonesless, skinless chicken thighs
- 1/3 cup coconut aminos
- 1/3 cup honey
- 2 tablespoons orange juice
- 2 tablespoons tomato paste
- 1 tablespoons toasted sesame oil
- 2 teaspoons minced garlic
- 1/2 teaspoons ground ginger
- 1/2 teaspoon red pepper flakes *
- Salt & pepper to taste
- Garnish: Sesame seeds
* I like things on the spicer side, so I used probably almost 1 1/2 teaspoons of red pepper flakes.
- Trim visible fat from the chicken thighs and cut into 1 to 1 1/2 inch pieces. Lightly salt and pepper the pieces.
- Heat coconut oil in a large skillet over medium heat. Place the diced chicken into the skillet and heat until cooked through, about 15 minutes. Drain any residual juice and put the chicken aside.
- Wisk together the remaining ingredients in a medium-sized bowl and pour into the skillet. Simmer on low-medium heat until the sauce is cooked down and is thick and shiny, about 20 minutes.
- Toss the chicken with the sauce and garnish with sesame seeds.