Paleo Orange Chicken

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Quick Post: This was pretty good, but next time I’ll add less arrowroot powder for thickening. Thanks for reading, enjoy!

Paleo Orange Chicken – adapted from Paleo Cupboard

**shown with my modifications**

  •  1 lb. boneless, skinless chicken thighs or breasts, chopped into bite-sized pieces
  •  Sea salt
  •  Ground black pepper
  • 4 Tbsp. coconut oil
  • 3 cups steamed veggies, I used carrots and green beans

For the Sauce

  •  1 cup chicken stock or water
  •  1/2 cup fresh squeezed orange juice
  •  Zest of 1 large orange
  •  2 Tbsp. raw honey
  •  3 Tbsp. gluten-free soy or coconut aminos
  •  1 TBSP fresh ginger, minced
  •  Dash red pepper flakes
  •  1 Tbsp. arrowroot powder

Directions –

1. Season chopped chicken pieces with sea salt and pepper. Set aside.
2. To make the sauce, combine all ingredients in a medium size saucepan and stir to combine. Place over medium high heat and bring just to a boil, stirring frequently. Allow sauce to thicken and then remove from heat and set aside.
3. Place a large skillet over medium-high heat and add 1 -2 tablespoons of coconut oil and heat until it shimmers. Toss in the veggies and cook for about 2 minutes – remove them and set aside. Add the remaining coconut oil. Add the chicken pieces and cook for about 5-7 minutes or until nicely browned. Drain any excess fat from the pan and pour the sauce into the skillet. Add the veggies to the pan and stir to coat. Serve over roasted cauli-rice.

Paleo Beef Stir Fry

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I made this for the whole family, but served theirs with rice, and for a Paleo friendly side, use cauliflower “rice”. Thanks for reading, enjoy!

Beef and Broccoli Stir Fry – adapted from Deliciously Organic

For the Steak Marinade:

  • 1 1/2 pounds sirloin, sliced thin against-the-grain
  • 1 tablespoon fermented tamari sauce or coconut aminos
  • 1 tablespoon dry sherry

For the Ginger and Garlic Mixture:

  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 teaspoon coconut oil

For the Garlic Sauce:

  • 3 tablespoons dry sherry
  • 3 tablespoons chicken broth (homemade preferred)
  • 3 tablespoons fermented tamari sauce or coconut aminos
  • 1/2 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon arrowroot flour
  • 1 teaspoon honey

For the Vegetables:

  • 3 -4 cups steamed veggies – I used carrots, green beans and broccoli

Directions –

Toss together the sirloin, tamari and sherry in a small bowl. Let sirloin marinate for 20 minutes at room temperature. Whisk the garlic, ginger, and 1 teaspoon of the coconut oil in a small bowl. Whisk together sherry, chicken broth, tamari, sesame oil, garlic, arrowroot and honey in another small bowl.

Heat a large 12-inch skillet over medium heat for 2 minutes. Add 2 tablespoons of coconut oil to pan and swirl to coat. Place sirloin in one single layer in skillet and don’t stir (meat should sizzle – if it doesn’t the pan isn’t hot enough). Cook sirloin for about 1-2 minutes until bottom side is brown. Turn, using tongs, and cook until brown on the bottom, about 1-2 minutes. Transfer sirloin to a clean bowl.

Add remaining 1 tablespoon of coconut oil to now empty skillet and heat until just shimmering. Add broccoli, green beans, and carrots. Stir continuously for about 1 minute. Make a well in the center of the vegetables and add the ginger-and-garlic mixture. Stir ginger and garlic mixture in the middle of the pan for about 45 seconds and then combine with the rest of the vegetables. Add sirloin slices (and any accumulated juices) and garlic sauce to pan. Toss until sauce begins to thicken and ingredients are well coated. Sprinkle with sesame seeds if using. Serve immediately.