Amy's Orange Chicken

This recipe was sent to me by Amy who, like me, was skeptical about how close this recipe could possibly come to real orange chicken. However, we were both floored by the taste and simplicity of it. You can make it in bulk as well in the beginning of the week.   The original recipe is from Health-Bent.Com.

Ingredients:

• 1 lb. boneless, skinless chicken thighs (cut into bite size pieces)
• 3 T fat (coconut oil works well here)
• juice of 2 oranges*
• zest from 1 orange
• 1 t fresh ginger
• 3 T coconut aminos or wheat-free soy sauce
• 1 t chili garlic sauce or sriracha (read the labels first)
• 3 green onions, chopped

Click the link to Health-Bent for detailed directions.  If the link doesn’t work, you can also find the recipe here.

I tried this recipe but was lacking a few ingredients so I slightly modified it:

• 1lb bone-in chicken thighs and drumsticks
• 3 T coconut oil
• juice of 4 tangerines + zest
• 1t red peper flakes
• 3 candlenuts (balinese ingredient)
• 3 cloves garlic
• 1 T coconut aminos

I first blanched the chicken for 3-4 minutes, then finished them by browning them in the oil in a cast iron skillet.  While the chicken was cooking, I used a mortar and pestle to grind the zest, pepper flakes, candlenuts, and garlic into a paste.  Adding the juice and coconut aminos to the paste, I reduced it until thick in a small saucepan.  Pour over chicken when done.

WOD 04.03.12

Clean 3-3-3

AMRAP 8
5 Burpees
5 Power Cleans
5 Front Squats
25 Double Unders
(jump over barbell in between burpee reps)