Paleo Orange Sesame Chicken on Zoodles

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



    Orange Sesame Sauce:
  • 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)
  • Chicken & Mushrooms
  • 1 tablespoon coconut oil
  • 8 ounces shiitake mushrooms, sliced
  • 1 pound organic or non-gmo chicken tenders
  • Zoodles:
  • 2 medium zucchini


    Orange Sesame Sauce:
  1. 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.
  2. Chicken & Mushrooms:
  3. 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.
  4. 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.
  5. Add orange sesame sauce and mushrooms to the chicken in the pan. Heat briefly, stirring occasionally until the sauce boils. Remove from heat.
  6. Zoodles:
  7. Put 1-inch filtered water in a large saucepan. Insert a vegetable steamer.
  8. 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.
  9. Serve steamed noodles with Orange Sesame Chicken on top. Yum!

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