The 23rd recipe I’ve made for this group is Orange Chicken with Cauliflower Rice (Napa Cabbage) and can be found in the Whole30 Fast & Easy Cookbook on page 102.
Ingredients: orange zest, orange juice, coconut aminos, rice vinegar, garlic, ginger, salt, arrowroot powder, ghee, chicken breasts, broccoli, carrots, snow peas, cauliflower rice (I used Napa cabbage), and green onions.
This isn’t exactly the Orange Chicken you might be thinking of that you get at Chinese restaurants, and believe me, I love that version and have it every November 17th as it was Alex’s favorite thing ever so we go and eat it in his memory each year. This version is definitely a bit healthier and calorie-friendly, and while it is missing the traditional breading, it does have a very nice orange flavor that is delicious and guilt-free. The recipe called for a bag of frozen stir-fry vegetables but I always have fresh carrots and broccoli on hand, so I went with that, skipping the cauliflower rice in lieu of sautéed Napa Cabbage with a little onion as that mixture reminded me of the side that we get with the Chinese restaurant Orange Chicken. The only thing missing is that spicy kick of the favorite, so I added some sriracha drizzle half-way through when I realized I was missing the spicy kick. I have to say, this is a winning combination and one I will make time and again.
As usual here on this blog, I do not publish recipes that belong to others, respecting their rights as authors. Many times the recipe creators are generous and publish them online, or you can buy the book I that I have cited and have all the recipes at hand.