Sweet orange chicken in one pot! I'm always looking for dinner ideas for my kids, sometimes I feel this is one of the hardest jobs of a family manager. This one pot meal is quick, gluten free and the perfect combination of savoury and sweet to make your kids happy. I used a gluten free option to help brown the chicken to give it that extra texture and this orange sauce has depth of flavour like no other. It can be served over noodles or rice and is the perfect simple dish for that Thai chef in you! Enjoy.
- 6 small/medium Skin on or skin off chicken thighs.
- 1/2 cup Brown rice flour
- 1 tsp Sea salt
- Pinch Pepper
- 1/4 cup Coconut oil
- 1 tbsp coconut oil
- 1/4 cup Orange juice
- 1/4 cup Honey
- 1/4 cup Tomato Sauce
- 1/2 cup water
- 3 tbsp liquid aminos or tamari
- 1 tsp orange zest (optional)
- 6 small/medium organic heirloom colourful carrots (chopped into bite size pieces)
- 5 green onions sliced on an angle
- parsley & sesame seeds for garnish
Heat a roasting pot over stove top with 1 tbs coconut oil
Place 1/4 coconut oil in a bowl and 1/2 cup of rice flour, combined with sea salt and pepper in a seperate bowl
Dip chicken thigh in coconut oil then in brown rice flour until fully coated. Repeat for all 6 chicken thighs.
Place chicken thighs in heated pan, browning 3-5 mins on each side until slightly browned.
Add sliced green onions and chopped carrots over top of chicken thighs
Combine orange juice, honey, tomato sauce, liquid aminos (or tamari) and water in a bowl. Whisk until fully combined. If you are not looking for a gluten free option, fell free to use soy sauce instead of liquid aminos or tamari.
At this point you can add orange zest. Orange zest is a strong flavour so use accordingly. You can also eliminate this ingredient and the recipe will still be delicious.
Pre-heat oven to 350 degrees F
After browning the chicken, pour the orange sauce over the chicken thighs and carrots.
Place in oven covered for 30 mins.
Then an additional 10 mins uncovered.
Serve over rice noodles or rice and garnish with parsley and sesame seeds for added flavour and nutrition.
Please note: I used gluten free options but the following can be substituted for what's in your cupboards. Use regular white flour insted of brown rice flour and regular soy sauce instead of liquid aminos (or tamari).