Sweet Orange Sesame Chicken

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Orange sesame chicken is one of my all-time favorite take-out meals, but with all that sugar, cornstarch, and MSG it is anything but gut friendly. This SCD recreation is every bit as delicious as I remember, but with no refined sugar or junk. The orange sesame sauce is sweet and citrusy with a little bit of heat from the zesty ginger and spicy chili powder. The toasted sesame adds umami and brings balance to the sweet and spicy elements making for one killer sauce. Most sauce-based chicken recipes coat the chicken in cornstarch before cooking to add a nice coating and help the sauce stick to the chicken. I have replaced the cornstarch with coconut flour in this recipe and it works just as well. Feel good about serving this Asian American take-out staple from home!

                                         

Sweet Orange Sesame Chicken

Serves 4
Prep: 15 min
Cooking: 25 min
Total: 40 min  
Beginner

Ingredients:

For the Sauce: 

1 ¼ cup orange juice, no sugar added, not from concentrate 

1 Tbsp. ginger, grated 

1 Tbsp. sesame oil 

4 cloves garlic, minced 

2 Tbsp. beef bone broth

1 Tbsp. red wine vinegar 

1 Tbsp. apple cider vinegar 

½ cup honey

2 Tbsp. tomato paste, no sugar added  

½ tsp. chili powder 

¾ tsp. Salt 

½ tsp. Pepper 

For the Chicken:

4 chicken breasts, about 4 cups or 2 lbs., cubed 

⅓ cup coconut flour 

2 Tbsp. olive oil 

For Garnish: 

Sesame seeds, white, untoasted, for garnish  

Green onions or scallions, sliced for garnish

  Method Of Prep:

  1. Gather and prep ingredients.
  2. Start by adding orange juice, ginger, sesame oil, garlic, bone broth, vinegars, honey, tomato paste, chili powder, salt and pepper to a small pot.
  3. Bring to a rolling boil. Whisk occasionally to prevent burning or sticking to the bottom of the pan.
  4. Continue to boil while we get the chicken started. Cube your chicken breasts, and set aside.
  5. Set up a shallow dish with your coconut flour for dredging.
  6. Heat a large sauté pan over medium heat. Add in olive oil and allow to heat.
  7. While the pan is heating, dredge your chicken in the coconut flour. Working with a few cubes at a time, be sure to coat each side and shake off excess flour.
  8. Once all the chicken has been coated, add to your hot pan. Be sure to not overcrowd the chicken so you get a nice sear. You may need to do this in two batches.
  9. Sear on all sides 2-3 minutes a side or until the chicken has reached 165°F.
  10. By now your sauce should have reduced down to a quarter of the original amount and should be thick.
  11. In a large bowl add cooked chicken and toss with your orange sesame sauce until well coated.
  12. Top with sesame seeds and green onions. Serve immediately over Cilantro Lime Cauliflower ‘Rice’ 
  13. and enjoy!

                      

Nutrition Facts: 
Calories- 540 
Carbs- 48.5 g
Fat- 11.5 g
Protein- 53.4 g