Last week, I suffered a major kitchen fail while trying to make a Cashew Chicken Stir-Fry recipe. The kind of recipe that is rated "5 stars" and reviewed by hundreds of people as, "The best stir-fry recipe ever!"
I can read. I can cook. I'm damn good at following recipes. But this stir-fry was FOUL.
((((WHAT IS MY ISSUE?!))))
To recover, I did what I always do: I crank up "Shake it Off" by Taylor Swift and get back in the kitchen to try again.
This week, I came back with a vengeance and tried two Asian-inspired recipes that DID. NOT. SUCK. In fact, they both rocked and will be on repeat here at FLF HQ.
The Red Shrimp and Sweet Potato Curry and this Orange Sesame Chicken are both fast dinner recipes that make for amazing lunch leftovers the next day. Serve them over brown rice or cauliflower rice with a green veggie (broccoli, bok choy, snow peas, etc.) and you are good to go, girl!
This recipe *seems* involved because of all the sauce ingredients, but do not let that scare you away. If you can dump stuff in a food processor or blender, you can do this:)
Once you smell - not to mention TASTE - the sauce, you will be hooked. Like: "I'm never ordering takeout again"-hooked. The Orange Hoisin sauce is more reminiscent of peanut satay sauce than the sticky-syrupy glaze you may be used to from ordering Orange Chicken at Chinese restaurants. In fact, I think the sauce would work on its own as a dipping sauce for chicken or pork skewers.
No refined sugars. No MSG. No high-sodium sauces. No soy, gluten or dairy.
Just real, good food to put in your bod and make it do a happy dance - which, by the way, is SO much better than my "Shake it Off" dance.
Special Diets: Paleo, Gluten-free, Dairy-free, Whole30-compliant
Serves 4 - Adapted from The Feed Feed
1.5-2 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
2 Tbs. ghee
1 c. orange hoisin sauce (below)
1 bag Trader Joe's Cauliflower Rice, prepared according to directions
1 bag Trader Joe's Broccoli Florets, steamed
1 scallion, diced
1 Tbs. sesame seeds
1. Heat 2 Tbs. ghee in a large pan over high heat. Add chicken and cook for 5 minutes, until almost cooked through and stirring frequently.
2. Reduce heat and add orange hoisin sauce. Simmer for another 3-4 minutes over low heat, stirring occasionally.
3. Serve Orange Sesame Chicken over cauliflower rice with steamed broccoli. Garnish with green onions and sesame seeds.
COOK'S NOTE: The orange hoisin sauce may start to get too thick as it simmers or as it cooks the chicken. I added about 1/4 c.-1/3 c. water to thin the sauce back out once it was combined with the chicken.
ORANGE HOISIN SAUCE
1/2 c. coconut aminos
2 Tbs. unsweetened natural almond butter (I used Trader Joe's)
zest and flesh of 1 navel orange*
2 cloves garlic
1/2" piece of fresh ginger, peeled
3 dates, pitted
1 Tbs. apple cider vinegar
1 Tbs. tomato paste
1 tsp. toasted sesame oil
3/4 tsp. salt
1/2 tsp. chili powder
1/2 tsp. fresh black pepper
1/4 tsp. ground cloves
*COOK'S NOTE: Zest the orange and then cut off the top and bottom with a sharp knife. Slice the skin and white pith off the orange. Use this video for a quick tutorial. Cut it in 1/3s or 1/4s and place in your food processor; it will do the rest! Yes, you're using the whole orange here!
1. Combine all ingredients in a food processor. Blend on high until smooth.
2. Transfer to a small sauce pan and bring to a low boil, stirring frequently. Remove from heat and pour over chicken.