I love that this chicken sounds like something you’d order off a menu in a Chinese restaurant but it’s free from any kind of preservatives, sugar or gluten.
And there’s no compromising on taste, thankfully.
Before pouring over the light, fruity sauce I put a crust on the chicken.
A crust made from coconut flour and ground almonds.
If you’re not keen on nuts, you can easily omit this step. The chicken will still taste good sans crust.
Ginger Orange Chicken (serves 2)
- 2 boneless, skinless chicken breasts
- 2-inch chunk fresh ginger, peeled and grated
- 1 clove garlic, minced
- 1 cup orange juice (this was 2 medium-sized oranges)
- 2 tbsps coconut flour
- 1/3 cup ground almonds
- 1 egg
- 1/4 cup heavy cream
- Stir together the orange juice, ginger and garlic. Add a pinch of sea salt. Pour the liquid over the chicken in a sealed container (I use plastic ziploc bags but I understand if you don’t want to go the plastic route) and marinate for at least 30 mins.
- While it’s marinating, set up a dipping station. Pour the coconut flour onto one plate, the almonds onto another and beat the egg into a bowl. When the chicken is ready, remove it from the marinate (reserving the liquid, you’ll need that for later) and dredge each breast through the coconut flour, shake off any excess then dip into the egg wash. Finally dredge it through the almonds so it is coated. Recap: it goes flour, egg then almonds.
- Place the chicken on a baking tray and bake at 375 for 25 mins. Heat the marinade over a medium heat til it begins to boil. Let it boil for a few minutes then remove from heat and whisk in the cream. Serve over chicken.
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