Instead of juicing the orange and then adding in a thickener (cornstarch is what is used most-which is not considered whole), I used the whole orange and even 1/2 of a mango. I’m sure 1 1/2 orange would work as well. The fiber from the fruits thicken the sauce up just fine.

I have also used this recipe with honey and maple syrup and they both work equally well.

Hope you enjoy this!

Orango-Glazed Chicken

 

Author:

Karly Blair

Yield: 4

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Ingredients

Sauce:

• zest from 1 orange
• 1 orange, peeled
• ½ mango, peeled and diced (1/2 cup)
• 2 tsp ginger root, minced
• 1 clove garlic
• ½ tsp chili pepper
• 3 Tbsp apple cider vinegar
• 3 Tbsp honey or maple syrup

Chicken:

• 2 lb. boneless, skinless chicken breast or thighs, cut into bite size pieces.
• 2 Tbsp coconut oil

Plate with:

• 3 green onions, chopped (optional)
• 1 Tbsp sesame seeds (optional)

Instructions

1. Put the sauce ingredients into a high powered blender.
2. Blend until smooth.
3. Chop the chicken into 1 inch cubes.
4. In a large saute pan, heat the coconut oil, using medium high heat.
5. Add the chopped chicken and cook until it turns a light golden brown approximately 7-8 minutes, turning over the chicken while cooking.
6. Add the sauce from the blender to the cooked chicken. Coat the chicken with the sauce and let the sauce heat up a bit.
7. Top the orange chicken with the optional green onions and sesame seeds when plating.

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