Paleo Orange Chicken Made Easy in Your Instant Pot

0
4

We understand it; you have a diet but you are craving for your favorite comfort food such as ice cream and chicken noodle soup. With our new food series, #NotCheating, we convert these cheat-day dishes into conforming recipes. If you are working with gluten-free, vegan, keto, paleo, Whole30 or other plans, allow these takes to keep your hankering order in check. While Chinese takeout usually tastes great, it is probably excluded that you are Whole30, Paleo or Low-Carb. Do not, however, let it stop you from trying to prepare similar flavors using compliant ingredients at home. For starters, try our paleo version of the classic American-Chinese dish orange chicken. Although there are several steps to make this dish, do not let the recipe intimidate you. It's actually pretty simple, and everything comes together in one pot – the Instant Pot, that is.

Paleo Instant pot orange chicken RECIPES

(Serves 4-6) Recipe notes: If you do not have an Instant Pot, do not worry. The recipe works just as well in a large frying pan. Let the chicken simmer easily in the sauce for 12-14 minutes, or until it has been heated. ingredients:

  • 1 cup arrowroot
  • 1/2 tablespoon of ground ginger
  • 1 teaspoon of granulated garlic
  • 1/4 teaspoon of ground cinnamon
  • 1 teaspoon of kosher salt
  • 3 pounds boneless, skinless chickens (chest, thighs or combo – we used a combination of 2: 1 breast / thigh), cut into cubes of about 1 inch
  • 1/2 cup coconut oil
  • Three-headed coconut aminos
  • 1/4 cup of coconut sugar
  • 1/4 cup of roasted sesame oil
  • 10-15 strokes Red Boat fish sauce (other brands are fine, but we think Red Boat tastes the best)
  • 2 tablespoons finely chopped fresh ginger
  • 1 tablespoon chopped fresh garlic
  • 1 teaspoon of crushed red pepper flakes, optional
  • 6-10 dried chili de àrbol
  • peel and juice of 2 navel oranges
  • cauliflower rice or vegetable noodles such as zoodles
  • chopped spring onion and sesame seeds, to garnish, optional
  • Directions: 1. In a large mixing bowl, beat the arrowroot, ground ginger, granulated garlic, ground cinnamon and salt together. Add the pieces of chicken, cover each piece thoroughly with the mixture with the arrowroot. Hands (or pliers) are the best tools for this job. 2. Heat the 1/2 cup of coconut oil for a few minutes on the sauté stand of the Instant Pot. Carefully add the chicken to the hot oil and make sure to shake off the excess mixture of the arrowroot in advance. Stir every few minutes and let the chicken turn brown when in contact with the bottom of Instant Pot. 3. While the chicken sears in Instant Pot, make the sauce by combining the coconut aminos, coconut sugar, roasted sesame oil, fish sauce, fresh ginger, fresh garlic and crushed red pepper flakes, if used. 4. Add the sauce, chiles de àrbol, orange peel and juice as soon as most pieces of chicken are brown; stir to combine. 5. Cover the Instant Pot to high pressure mode and switch it on for 10 minutes. Make sure the ventilation opening is closed. 6. After the cycle is complete, release the pressure valve quickly. 7. Immediately serve the chicken with cauliflower rice or vegetable noodles. Garnish with chopped spring onions and sesame seeds if you wish. Show us your version of this dish by tagging @BritandCo on Instagram! (Recipe via Ashley Bare / Brit + Co; photo 's via Brittany Griffin / Brit + Co; design via Kayla Haykin / Brit + Co)