I have made this dish as a starter as well as a main. The orange adds a nice mellow citrus flavour to the chicken.
Recipe provided by New Zealand Gluten-Free Chef Jimmy Boswell, food writer, chef, food stylist and author. For more info on Jimmy, visit his Facebook page.
Yield: 4 Servings
– ¼ cup raw honey
– 1 tbsp coconut flour
– 1 tsp finely shredded orange peel
– ¾ cup orange juice
– 2 tbsp butter
– 2 boneless and skinless chicken breasts cut into 2-cm (1 inch) pieces
– ¼ cup coconut flour
– 1 tsp paprika
– 2 tbsp extra virgin olive oil or coconut oil
– Salt and freshly ground black pepper, to taste
– 3 cups shredded cabbage
– 4 red onions, sliced
– 1 cup broccoli, cut into small pieces
– 1 red capsicum, sliced
– A few splashes of sweet chilli sauce
To make the orange sauce, combine honey, flour and orange peel in a small saucepan. Stir in orange juice and cook over medium heat until thickened and bubbly. Cook and stir for another 2 minutes. Remove from heat and stir in butter, then set aside.
Put the chicken pieces, flour and paprika in a zip-lock bag and shake to coat the chicken evenly.
Heat the oil in a large frying pan or wok over a medium heat. Once hot, add chicken pieces using tongs, season with salt and pepper and cook for a few minutes until chicken has browned and is cooked through. This will not take long due to the small size of the chicken cubes. Remove the chicken and set aside.
Add the vegetables to the pan, season with salt and pepper and sauté for about 5 minutes until they are heated through. If they are sticking to the pan you can add some more oil or water.
Once the vegetables are cooked, add the chicken back to the pan. Pour the orange sauce over the mixture and add a splash or two of chilli sauce. Stir to combine and heat through.
Image / Jimmy Boswell