Take Out Fake Out: Orange Chicken With Cauliflower Fried Rice {Paleo}

orange chicken

Following a Paleo or gluten free diet doesn’t have to be boring! This take out fake out will knock your socks off people!!! Let’s get right to it, shall we?

I like to start with the “rice.” Place the cauliflower into the bowl of a food processor fitted with an “S” blade and process until it looks like rice, process in batches if needed. Set aside.  If you aren’t Paleo and you want traditional fried rice, you can use about 3 C of plain, cooked rice :)

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Then, in a very large pan saute the chopped onion and 2 tsp. of minced garlic. You can also add 1 C of frozen peas and carrots at this point, but I forgot to buy some so left them out! Once the onions are translucent and the peas and carrots are heated through, lower the heat to medium-low and push the mixture off to the side. Then pour in 2 slightly beaten eggs onto the other side of the skillet and stir-fry until scrambled, but this is optional. I usually do this when making fried rice, but was lazy this time :)

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Now, stir in the rice. Cover and simmer 5 – 10 minutes or until soft (omit if using traditional rice). When it’s done stir in 1/4 C coconut aminos, gluten free soy sauce, or gluten free tamari – whichever you prefer, and salt to taste. Set aside.

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Now for the orange chicken: Cut the chicken into bite-sized pieces and season with salt and pepper.

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Set out 2 bowls, one with 3 beaten eggs and the other with half almond flour and half arrowroot or tapioca flour. Heat 1/2 C coconut oil in a large pan over medium heat. Then, dredge the chicken in the eggs then the flour and add to the hot oil.

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Cook until chicken is nicely browned on both sides and cooked through, then set it aside.

For the sauce: In the same pan that the chicken was in (no need to dirty another pan!) add the chicken broth, honey, orange juice, orange zest, ginger, pepper, white wine vinegar (if using), garlic, and coconut aminos (or gluten free soy sauce) and bring to a boil. To thicken it up,  mix together some arrowroot flour or cornstarch with cold water. When the mixture reaches a boil, add the arrowroot mixture and stir until it’s thick.

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Add the chicken back to the pan with the sauce and heat through. Then serve with the cauliflower fried rice and garnish with scallions or sesame seeds to be pretty :)

Take Out Fake Out: Orange Chicken With Cauliflower Fried Rice {Paleo}
 
Ingredients
  • 1½ Lbs. Boneless, Skinless Chicken
  • ¾ C Arrowroot Flour (tapioca or cornstarch can be substituted)
  • ¾ C Blanched Almond Flour (or additional arrowroot if desired)
  • Salt and Pepper to taste
  • 3 Eggs
  • ½ C Refined Coconut Oil, + more if needed
Orange Sauce:
  • 1 C Chicken Broth
  • ½ C Honey
  • ½ C Orange Juice
  • Zest of 1 Orange
  • ¼ tsp. Ground Ginger
  • up to ¼ tsp. Ground Red Pepper, to taste
  • ¼ tsp. Pepper
  • 1 Tbsp. White Wine Vinegar, optional
  • 2 Cloves Garlic, minced
  • ¼ C Coconut Aminos (Gluten free soy sauce or tamari can be substituted)
  • 3 Tbsp. Arrowroot Flour (tapioca or cornstarch can be substituted)
  • 4 Tbsp. Cold Water
Cauliflower Fried Rice:
  • 1 Large Head of Cauliflower (*Note- If you aren't Paleo and prefer "regular" rice, use 3 Cups of Cooked Rice instead)
  • 1 Small Onion, Finely Chopped
  • 2 tsp. Garlic, minced
  • ¼ C Coconut Aminos (or gluten free soy sauce or tamari)
  • Salt, to taste
Optional ingredients for fried rice:
  • 1 C Frozen Peas and Carrots
  • 2 Eggs, slightly beaten
Instructions
For the "rice":
  1. Trim and coarsely chop the cauliflower. Place the cauliflower into the bowl of a food processor fitted with an "S" blade and process until it looks like rice, process in batches if needed. Set aside. *If you aren't Paleo and you want traditional fried rice, you can use about 3 C of cooked rice.
  2. Then, in a very large pan saute the chopped onion, 2 tsp. of minced garlic, and frozen peas and carrots if using. Once the onions are translucent and peas and carrots are heated through, lower the heat to medium-low and push the mixture off to the side. Then pour in the eggs (if using) on the other side of the skillet and stir-fry until scrambled.
  3. Now, stir in the cauliflower rice. Cover and simmer 5 - 10 minutes or until soft. When it's done stir in ¼ C coconut aminos and salt to taste. Set aside.
For the orange Orange Chicken:
  1. Cut the chicken into bite-sized pieces and season with salt and pepper.
  2. Set out 2 bowls, one with the 3 beaten eggs and the other with the almond flour and arrowroot flour, well mixed. Heat the oil in a large pan. Then, dredge the chicken in the eggs then the flour and add the chicken to the hot pan.
  3. Cook on both sides until nicely browned and cooked through, cooking in batches if needed so as to not overcrowd the pan. If cooking in batches, add more coconut oil as needed.Then, set aside and drain any excess oil from the pan.
  4. In the same pan, add the honey, chicken broth, orange juice, orange zest, ginger, red pepper, black pepper, white wine vinegar (if using), garlic, and coconut aminos. Bring to a boil.
  5. In a small bowl, whisk together the arrowroot flour and water. When the sauce comes to a boil add the arrowroot mixture and stir until thickened.
  6. Add the chicken back to the pan with the sauce and heat through.
  7. Serve with the cauliflower rice and garnish with scallions or sesame seeds to be pretty :)

this post is part of Fat Tuesday Gluten Free Wednesdays, Allergy Free Wednesdays, Gluten Free Fridays, and Gluten Free & DIY Tuesday

Comments

  1. Thanks Cassidy, this looks amazing!

  2. I love the cauliflower fried rice, always think that cauliflower is the unsung hero of the veggie world. Cool recipe!

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