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Paleo Orange Chicken with Cauliflower Rice

Paleo Orange Chicken with Cauliflower Rice

  • Author: Kristen Stevens
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4 1x
  • Category: Dinner
  • Cuisine: Asian

Description

This easy to make paleo orange chicken is coated in a ginger glaze and served alongside low-carb, paleo cauliflower ‘rice’. It’s naturally gluten free and grain free.


Scale

Ingredients

  • 1 teaspoon grapeseed oil
  • 8 bone-in chicken thighs, skinless
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon fresh cracked pepper
  • Juice from 1 navel orange, about 1/2 cup
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce (or coconut aminos for paleo)
  • 1/4 teaspoon chili flakes
  • 1 1-inch piece of ginger, grated on a microplane or very finely minced
  • 2 garlic, grated on a microplane or very finely minced
  • 1 teaspoon tapioca starch
  • A pinch of turmeric, for color
  • Toasted sesame seeds, cilantro, and orange wedges, to serve

For the cauliflower rice:

  • 1 teaspoon grapeseed oil
  • 1 medium head of cauliflower, grated (a food processor makes quick work of this!)
  • 1 garlic clove, very finely minced
  • 1/4 teaspoon sea salt

Instructions

  1. Heat the oil in a large frying pan over high heat. Sprinkle the chicken thighs with the sea salt and pepper and add them to the pan. Sear the chicken thighs for 3-5 minutes on each side, or until both sides are well browned. Remove the pan from the heat.
  2. While the chicken is searing, prepare the orange glaze. In a medium-sized bowl, whisk together the orange juice, honey, sesame oil, soy sauce, chili flakes, ginger, garlic, tapioca starch, and optional turmeric.
  3. Pour the sauce over the seared chicken and bring it to a boil. Lower the heat so that the chicken is barely simmering, cover the pan and let it cook for 10 minutes. Flip the chicken over and cook for another 10 minutes. Flipping the chicken over isn’t necessary for cooking it, but it does help the color develop on both sides, so it looks even better.

For the cauliflower rice:

  1. While the chicken is cooking, prepare the rice. Heat the oil in a large frying pan over medium heat. Add the grated cauliflower and cook for 5 minutes, or until the cauliflower no longer tastes raw. Add the garlic and sea salt and toss well.
  2. If the cauliflower is ready before the chicken simply remove the pan from the heat and keep it covered until the chicken is done.