• 1 pound chicken tenderloins or boneless chicken breasts, cut into small chunks • approx 1/2 c -3/4 c freshly squeezed oranges
• 1/3 cup gluten free flour
• couple of tablespoons coconut oil • 1/2 T himalayan salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup
• 2 T agave syrup • crushed red pepper to taste • chopped scallions as a garnish
- Marinate chicken in orange juice for a few hours or overnight.
- Drain orange juice in a bowl from chicken and keep juice.
- Add flour in a large zip lock bag and add chicken. Shake the bag and evenly coat chicken.
- Put chicken in a strain and shake the excess flour.
- Heat coconut oil in an Aeternum pan…my favorite pan! You can check My Favorite Things tab above and check out the pan.
- Add chicken and saute both sides.
- In the meantime, stir salt, agave, ketchup, vinegar, and red pepper in a bowl and add to all the chicken.
- Simmer for 15 minutes.
- Serve hot with a salad. Garnish with chopped scallions.
- Leftovers can be refrigerated and serve cold the next day over a salad.
It’s exciting to create new recipes. I would love to hear about your creations. Namaste