This is a family staple in our home, Orange Chicken served with rice and a vegetable.
8 chicken thighs, skinned and chopped into bite size pieces
1/3 cup orange juice, if you have an organic orange get a teaspoon of zest off of it, and throw in
1 onion, diced
1 stick of butter
3 heaping tablespoons plain goat yogurt (goat for dairy sensitive people)
3 tablespoons raw honey or maple syrup
3 tablespoons fresh ginger, minced (I use ginger in a jar, you find it in produce dept near minced garlic in jars, you can see consistency in photo below and you can see jar below)
1 cup flour ( GF flour for GF people/otherwise regular flour )
salt to taste
1. Coat chicken pieces with 1 cup of flour.
2. Put 3 tablespoons of butter in skillet, let melt. Add diced onions and fry until translucent. Set aside.
3. Heat 1/2 stick of butter in skillet on medium high heat, then pour coated chicken pieces in. The pan must be hot or the flour falls off and it will be a flop. You want the flour to adhere to chicken. Fry until golden (7 min’s)and then flip to other side(7 min’s). Then lower the temperature to medium high for another 5 min’s. Stir at end of 5 min’s. I use a iron skillet, if you use an aluminum pan use lower temperatures because it will burn quick!
4. Add fried onions, yogurt, orange juice, brown sugar, ginger, salt to taste and extra tablespoon of butter.
5. Let simmer for 20 min’s.
6. Serve over cooked rice, with vegetable. We often juice vegetables. For this meal we juiced 1 medium organic beet, 5 carrots and 2 apples from our very own apple tree.