Solo: Paleo Orange Chicken

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Solo: Paleo Orange Chicken

Bite size strips of free range chicken seared and then cooked in a delicious sauce of orange juice, orange zest, ginger and sriracha (chilli sauce). Seriously yummy!

Ingredients to serve 1

  • 2 x free range chicken breasts
  • ½ x orange
  • ½ tsp x fresh ginger – peel and grate finely
  • 1½ tbsp x soy sauce
  • ½ tsp x sriracha (chilli sauce)
  • 2 stalks x spring onions - slice
  • ¼ head x broccoli – cut into florets
  • 2 x carrots – slice
  • ½ tsp x xylitol (sweetener)
  • . x butter, salt and pepper (from your pantry)
  • . x vegetable oil, tinfoil (from your pantry)


Step 1

Grate the rind off the orange (to make orange zest). Use a fine grater and don’t grate the white pith just below the orange skin. Then cut the orange in half and juice.

Step 2

Place the following ingredients into a saucepan to make the sauce: orange juice, orange zest, grated ginger, soy sauce and sriracha. Place the saucepan over medium heat and let the sauce simmer to reduce and thicken for about 15 minutes.

Step 3

Rub the chicken breasts with a little vegetable oil and season with freshly ground salt and pepper. Place a non-stick pan on medium to high heat. When the pan is hot, add the chicken breasts. They should sizzle when they hit the pan. Sauté for about 6 or 7 minutes on each side, turning only once. Toss a knob of butter into the pan and spoon the melted butter over the chicken (15 to 20 seconds). Remove the chicken from the pan to a plate and cover with tin foil – set aside and leave to rest.

Step 4

Broccoli: bring a saucepan of lightly salted water to the boil. Add the broccoli and cook for no longer than 2 to 3 minutes. You want the broccoli to be slightly crunchy. Drain and add a few knobs of butter and a little freshly ground sea salt. Keep warm.

Step 5

Carrots: bring another saucepan of lightly salted water to the boil. Add the sliced carrots and boil gently for 5 minutes on medium heat until cooked but still slightly crunchy. Drain. Add a few knobs of butter and sprinkle with xylitol. Keep warm.

Step 6

Place the rested chicken onto a cutting board. Slice the chicken against the grain into bit-size strips. Add the chicken strips to the sauce pot and stir to coat with the orange sauce.

Step 7

To serve, place the chicken on the plate and top with sliced spring onions. Add a serving of broccoli and carrots on the side.