If sesame chicken is yummy, then orange sesame chicken is even yummier. A symphony of Asian flavors, the orange is is combined with sesame tahini, ginger, and shiitake mushrooms. I serve it over zoodles, so it’s high-protein, low-carb, and loaded with flavorful nutrition. This is easy to make with chicken tenders, and tastes equally luscious with turkey or beef in bite-sized chunks or slices. Store leftovers for up to 4 days in the refrigerator. Serves 4.
Paleo Orange Sesame Chicken on Zoodles
Ingredients
- 1 orange (zest and pulp)
- 1/4 cup filtered water
- 1 inch fresh ginger root
- 2 large cloves garlic
- 3 tablespoons liquid coconut aminos
- 1 tablespoon coconut oil
- 1 teaspoon apple cider vinegar
- 1 small lime, peeled and sliced
- 3 tablespoons roasted sesame tahini
- 2 teaspoon toasted sesame oil
- 3/4 teaspoon unprocessed salt to taste and some pepper
- 2 green onions
- Optional sweetener: 1-3 tablespoons Just Like Sugar Table Top natural chicory root sweetener, or 1/2 - 2 teaspoons PureLo Lo Han Sweetener by Swanson, or 2 - 4 teaspoons raw honey, or your favorite sweetener.
- 1 tablespoon arrowroot flour (optional)
- 4 thin slices galangal Thai ginger root, dry or fresh (optional)
- 5 kaffir lime leaves (optional)
- 1 tablespoon coconut oil
- 8 ounces shiitake mushrooms, sliced
- 1 pound organic or non-gmo chicken tenders
- 2 medium zucchini
Orange Sesame Sauce:
Chicken & Mushrooms
Zoodles:
Instructions
- Zest the orange into any small blender or food processor. Remove the white pith with a serrated knife. Slice the orange, seed it, and add the pulp to the machine. Put the remaining sauce ingredients into the machine. Process until creamy and lump-free. Set aside.
- Melt coconut oil in a non-stick skillet over medium heat. Sauté the mushrooms briefly, adding a bit of salt, until they begin to soften. Put on a plate and set aside.
- Slice the chicken into bite-sized pieces. Melt another tablespoon of coconut oil in a non-stick skillet over medium heat. Sauté the chicken pieces, stirring occasionally. Add salt and pepper. Stir to turn over so all sides are cooked.
- Add orange sesame sauce and mushrooms to the chicken in the pan. Heat briefly, stirring occasionally until the sauce boils. Remove from heat.
- Put 1-inch filtered water in a large saucepan. Insert a vegetable steamer.
- Make the zucchini noodles with a vegetable spiralizer such as the Paderno Vegetable spiralizer, and put into the steamer in the pan. Cover, bring the water to a boil, and steam for approximately 3-5 minutes depending on the thickness of your noodles. Try not to overcook, or they will be mush.
- Serve steamed noodles with Orange Sesame Chicken on top. Yum!
Orange Sesame Sauce:
Chicken & Mushrooms:
Zoodles:
©Copyright Jane Barthelemy 2012
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