I normally do my Tasty Tuesday!! But Today is going to be my Wellness Wednesday! I have been dying to try this recipe. There used to be a Lean Cuisine Tv dinner that I loved so much. Do they even make Lean Cuisine anymore?! Well, the one I liked was Sesame Orange. So imagine my surprise when I found this recipe. I’m so excited to try this and I just had to share. If you love Chinese and you love to experiment this is definitely a recipe you’ll want to try.
Here are the ingredients:
- 1-1/2 to 2 pounds chicken breast, cut into bite-size pieces
- 4 tablespoons coconut oil, divided
- 2/3 cup soy sauce* or liquid aminos or coconut aminos
- 2 inches fresh ginger, chopped
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1/4 cup honey (or 1/4 cup of my DIY Sugar Alternative Blend if you need sugar-free)
- 1/2 teaspoon ground black pepper
- pinch of red pepper flakes
- 1/2 cup orange juice (or 1/2 cup water + 10-20 drops orange essential oil, to taste, for sugar-free)
- additional stevia, to taste (optional)
- 1 tablespoon sesame seeds
Heat 2 tablespoons coconut oil in a cast iron skillet.
Add the chicken and saute until chicken begins to brown on the outside and is no longer pink on the inside. Set aside.
In a medium saucepan, combine the other two tablespoons of coconut oil, soy sauce (or aminos), ginger, garlic, tomato paste, sweetener of choice, black pepper, and red pepper flakes.
Whisk these ingredients together over low-medium heat and simmer 5 minutes.
Remove from the heat and use an immersion blender to blend in the ginger and garlic. A stand-up blender will also work if you don’t have an immersion blender — but the immersion blender means fewer dishes to wash later!
Transfer the sauce back to the saucepan and add the orange juice (or water + orange essential oil. Whisk well to combine.
Taste the sauce. If you desire more sweetness, add a bit of stevia, to taste.
Transfer the chicken to the pan of sauce and stir to coat the chicken.
Add the sesame seeds and stir again.
Serve immediately over spaghetti squash or cauli-rice.
*2/3 cup soy sauce makes a pretty salty sauce. If you want less saltiness, replace a few tablespoons of soy sauce with water
*You can either use Basmati rice or spaghetti squash if you prefer noodles.