Asian Orange Date Chicken
This chicken stir fry gets its sweet and savory flavor from oranges, date paste, ginger, and garlic. Boneless thighs can also be used, and if desired, throw in a bag of washed and cut broccoli. A dash of red pepper flakes will spice things up!
- ¾ lb. boneless skinless chicken breasts
- ½ cup tapioca starch
- ¼ cup white rice flour
- ½ tsp. salt
- 1 egg
- ¼ cup coconut oil
- juice from 1 orange (about ½ cup)
- 1 tsp. orange zest
- 3 Tbsp. DateME Date Paste
- ¼ cup soy sauce
- 1 Tbsp. rice wine vinegar
- ½ tsp. ginger, grated
- 2 cloves garlic, grated
- 2 Tbsp. water
- 2-3 Tbsp. green onion, sliced
- cashews or sesame seeds to garnish
- Place the chicken breasts between parchment paper and pound with a mallet until they reach a uniform thickness. Cut into 1” chunks.
- Pour the tapioca starch, rice, and salt into a bowl and mix together. In another bowl, whisk an egg. A few pieces at a time, dip the cubed chicken into the egg and then into the tapioca mixture. Once well coated, set aside. Continue with the remaining pieces of chicken.
- Mix the orange juice, orange zest, date paste, soy sauce, rice wine vinegar, ginger, and garlic in a blender until smooth. Set aside.
- Heat the oil over medium-high heat in a pan. Once hot, add the chicken cubes in a single layer, making sure no pieces of chicken are overlapping or touching. Cook for about 2-3 minutes on each side, or until golden and nearly cooked through. Remove the chicken from the pan and set aside.
- Reduce the heat to medium and add the orange sauce. Once the sauce starts to boil, reduce the heat so the sauce is just simmering. Stir occasionally for a couple of minutes and then add the water to ensure the sauce does not become too thick. Cook for about 3-5 minutes or until a rich sauce has formed.
- Increase heat to medium and stir in the partially cooked chicken. Heat until the chicken is completely cooked through.
- Top with chopped green onion and cashews or sesame seeds. Serve with rice.
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