Tag Archives: Fried rice

Paleo Chinese Food – Orange Chicken

Paleo Chinese Food – Orange Chicken

paleo chinese orange chicken eating clean healthy asian cuisine

Yesterday I made Paleo Faux “Fried Rice” that blew my socks off. I actually ate it on and off all day and thankfully remembered to save some to compliment the Orange Chicken I was planning for the next day. The “Fried Rice” leftovers keep and reheat very well thankfully.

paleo chinese orange chicken eating clean healthy asian cuisine

The orange chicken recipe has very few ingredients and was super easy to make. In one pan bring orange juice, ginger, sriracha and coconut aminos (can sub with soy sauce if you don’t have coconut aminos) to a simmer and in the other pan brown up the cubed up chicken breasts in some coconut oil.

paleo chinese orange chicken eating clean healthy asian cuisine

Once the chicken has been cooked in the coconut oil for about 7 – 8 minutes or until it’s browned up a little bit, with a slotted spoon put chicken in other pan and combine. Simmer chicken in the liquid for 3 – 4 minutes.  I served it on top of the Paleo Faux “Fried Rice”, sprinkled with scallions and cured my Chinese food craving. Plus I saved myself about 1000 grams of sodium and 50 fat grams.

paleo chinese orange chicken eating clean healthy asian cuisine

Oh and the best part, hubby LOVED it. He took one bite just to taste test and it ended with him making himself a plate and telling me how good it was. He didn’t believe there could be a healthy version of Chinese food that would be delicious. I love proving him wrong <3

Paleo Chinese Food - Orange Chicken
 
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Paleo Chinese Food - Orange Chicken
Author:
Recipe type: Paleo, Protein
: Chinese
Serves: 2
Ingredients
  • 1 lb boneless, skinless chicken breasts (cubed into approx 1 inch pieces)
  • 3 Tablespoons coconut oil
  • ½ cup fresh orange juice (the juice of about 2 oranges)
  • 3 Tablespoons coconut aminos (sub with soy sauce)
  • 1 teaspoon fresh grated ginger
  • ¼ teaspoon sriracha
  • 3 scallions chopped (both the white and the green)
Instructions
  1. In a medium saucepan combine orange juice, ginger, coconut aminos and sriracha, bring to a simmer. Continue simmering until the chicken is done.
  2. In a medium frying pan, melt coconut oil. I originally thought 3 tablespoons would be too much so I started with 1 tablespoon and did end up using the 3.
  3. Continue frying chicken for 7 - 8 minutes or until lightly browned.
  4. Once the chicken is done, remove from pan with a slotted spoon and add to the simmering liquid mixture.
  5. Simmer chicken and liquid for 3 - 4 minutes to allow the chicken to absorb the liquid flavors.
  6. Serve on top of your Paleo Faux "Fried Rice" and sprinkle with chopped scallions.
  7. Enjoy!

recipe adapted from this one.

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Faux “Fried Rice” – Paleo, Gluten Free, Dairy Free and Vegan

Faux “Fried Rice” – Paleo, Gluten Free, Dairy Free and Vegan

Faux Fried Rice Paleo Gluten Free Dairy Free Vegan quinoa carrot mushroom pepper cabbage broccoliI’ve been craving Chinese food lately but the thought of all that msg and sodium makes me dizzy. It just doesn’t seem fair that the only way to enjoy Chinese food is to throw all nutritional common sense out the window. So I told the hubby I wanted to make healthy Chinese food and his response was “can’t be done”. I love him 🙂

He doesn’t know all of the ingredients i have in my arsenal and I actually took it as a challenge. I started with a ton of veggies and got to chopping.

paleo quinoa fried rice healthy vegetable vegan cabbage pepperWhile the quinoa was cooking, I prepped my veggies. I find chopping vegetables by hand almost meditative but then I’m a little kooky so you can easily use a food processor if you aren’t a little kooky too.

Faux Fried Rice Paleo Gluten Free Dairy Free Vegan quinoa carrot mushroom pepper cabbage broccoliYou can pretty much customize the ingredients. Just know that you honestly can’t put too many vegetables. I had carrots, 3 different color bell peppers, mushrooms, broccoli, scallions, zucchini and red cabbage. Basically everything that was in the fridge.

Faux Fried Rice Paleo Gluten Free Dairy Free Vegan quinoa carrot mushroom pepper cabbage broccoli

The most time consuming part of this recipe is prepping the veggies. Because after they are chopped you just put them all in one pan with some sesame oil and stir fry on medium high, stirring frequently for about 10 minutes. Add the quinoa, seasoning and your done, So easy.

This is hands down, the best alternative to fat laden, sodium filled fried rice. It’s got so much flavor, is healthy as heck with all the veggies packed in it. It’s paleo, dairy free, vegan and gluten-free. C’mon, that’s friggin awesome! It’s so good in fact that I’m going to freeze a big stash of the veggies pre-diced so I can make this again in a flash. I’m already planning my next batch.

Faux Fried Rice Paleo Gluten Free Dairy Free Vegan quinoa carrot mushroom pepper cabbage broccoli

This is definitely going into my meal rotation and bonus, it reheats really really good.

Paleo Faux "Fried Rice"
 
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Author:
Recipe type: Paleo, Gluten Free, Dairy Free, Vegan
Serves: 6
Ingredients
  • *** I ALWAYS RECOMMEND USING ORGANICS WHENEVER POSSIBLE ***
  • 1 cup uncooked, rinsed quinoa
  • 2¼ cup vegetable broth
  • 1½ cup finely chopped red cabbage
  • 1 cup finely chopped mushrooms
  • 1 cup finely chopped carrots
  • 1 cup broccoli florets
  • ½ cup finely chopped red bell pepper
  • ½ cup finely chopped yellow bell pepper
  • ½ cup finely chopped orange bell pepper
  • ½ cup finely chopped celery
  • 5 scallions chopped fine, use both the white and green parts
  • 2 small zucchini, finely chopped
  • 4 Tablespoon tahini
  • 3 Tablespoon coconut aminos (can sub with soy sauce)
  • 2 Tablespoon sesame oil
  • 1 teaspoon Sriracha sauce or your favorite hot sauce
Instructions
  1. In a medium saucepan, combine quinoa and vegetable broth, bring to a boil.
  2. Once boiling, lower to a simmer and cover, stirring occasionally.
  3. Continue simmering for 15 - 20 minutes, stirring every few minutes to prevent burning.
  4. While the quinoa is cooking (don't forget to stir it occasionally) you can chop all of your vegetables and put them all in the same big bowl.
  5. Heat sesame oil and add chopped vegetables on a medium to high heat, stirring constantly for about 10 minutes or until veggies soften.
  6. Once the quinoa is cooked and vegetables are fried, mix quinoa into the vegetable mixture.
  7. Continue heating on low, stirring occasionally for 2 - 3 minutes.
  8. In a small bowl, whisk tahini, hot sauce and coconut aminos. Pour over fried rice mixture and combine thoroughly.
  9. Serve warm. The leftovers reheat really good too.

 

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