AIP Orange Chicken

AIP Orange Chicken

1 lb boneless skinless chicken thighs, trimmed of fat, cut into bite size pieces

1 teaspoon + 3 Tablespoons Tapioca Starch

1 t Salt

2 T Coconut Oil or Olive Oil

1 Medium Orange, zested, juiced

¼ C Coconut Aminos

2 T Fish Sauce

4 cloves garlic, grated or minced

2 T Ginger, peeled and grated

1 Small Shallot, minced

½ lb Asparagus, cut in 2” pieces, or snow peas (reintroduction)

Combine Orange Juice, Coconut Aminos and Fish Sauce and 1 teaspoon Tapioca Starch in a jar, set aside.

Dry the chicken pieces thoroughly on paper towel. Heat large skillet over medium-high heat until Coconut Oil  begins to shimmer. Toss chicken pieces with Salt and remaining (3 T) Tapioca Starch.  Sear the chicken (on both sides) in multiple batches as not to overcrowd the pan, set aside. Reduce heat to medium; add Garlic, Ginger, Shallot and Orange Zest, cooking briefly. Return chicken and any juices to the pan. Stir sauce mixture and pour over chicken.  Cover and cook an additional 5-10 minutes until chicken is cooked through and sauce coats everything evenly.

Steam asparagus or snow peas* for 2 mins.  When done toss with chicken and sauce just until nicely dressed.

Great As-Is or over sauteed mixed cabbage or Sweet Potato noodles.

*Snow Peas are reintro