Paleo Orange Chicken
Veronica's Cornucopia
Veronica's Cornucopia
  • Rate this recipe!
  • Your rating
Overall rating 3 1 ratings


  • 1 lb boneless, skinless chicken breasts or thighs (cut into bite size pieces)
  • 3 tablespoons virgin coconut oil
  • 2 oranges*
  • 1 orange
  • 1 teaspoon grated fresh ginger
  • 3 tablespoons low-sodium soy sauce
  • 1 teaspoon chili garlic sauce or sriracha
  • 3 green onions, sliced (white and green parts)
  • 6 minutes If your chicken pieces are really close together, you’ll likely have a lot of water in the pan (it doesn’t evaporate as well), and you should drain the excess liquid off to help the pieces brown. Remove from heat and if the sauce is ready (it will be reduced to very little, coating just the bottom of the pot, thick and almost like a glaze), add the chicken to the saucepan and stir to coat with the orange sauce. Serve topped with sliced green onions.



Log in or Register to write a comment.