AIP GINGER ORANGE CHICKEN

Marinated for hours in a ginger orange sauce, those warm spice notes really shine through in this easy stir fry dish. Although some planning ahead is needed in order to marinate the chicken, the dish comes together quickly and easily once you begin cooking—nutritiously satisfying those take out cravings in a (fully AIP elimination compliant) flash.

Ingredients:

• 1 cup orange juice

• 2 tbsp honey 

• 2 tsp ginger 

• 1/2 tbsp salt + more to taste 

• 1/2 cup olive oil or avocado oil

• 1 cup water

• Approximately 2 tbsp chopped scallion (green tops) + more for garnish 

• 1 lb boneless skinless chicken breast

• 1 large carrot 

• Store-bought organic frozen riced cauliflower 

• Fresh baby spinach (optional) 

Directions: 

• To make marinade, whisk together orange juice, honey, ginger, salt, oil, water, and scallions 

• Cut chicken into approx. 1 to 2 inch cubes and place in marinade

• Let marinating chicken sit in refrigerator for 2-4 hours (no more than that or the chicken will start to break down and turn rubbery)

• After marinating, coat the bottom of your skillet in oil and heat on medium 

• Using tongs, move chicken pieces from marinade to hot pan and cook a few minutes on each side until chicken has a nice char then take off the heat while you prepare the sauce (chicken does not yet have to be fully cooked through)

• Save the marinade to make your sauce

• Prepare sauce by grating a large carrot and adding it to the marinade

• Add 1 tbsp arrowroot to the marinade mixture and whisk until dissolved 

• Add marinade mixture into the pan with chicken and return the pan to medium heat

• *Make sure the sauce comes to a boil* (as you were previously marinating raw meat in it)

• Stir continuously as sauce reduces down and thickens

• Add (optional) spinach if using 

• Once the sauce has come to a boil and reduced, taste and add salt as desired 

• Serve over riced cauliflower and garnish with chopped scallions

• Enjoy!