Orange Chicken and Coconut Rice Recipe

Do you ever have those cravings that you just can't shake? The other night I had a hankering for Chinese Orange Chicken. You know, that thick battered, super sweet, clog your artery kind of dish?

Yup, that's what I was craving but then I thought of all the beach-bods here in Southern California and how they surely wouldn't be caught dead shoveling that sort of dish in their mouths came to mind. Light-bulb! What if I came up with a healthier, non-fried, non-artery clogging version?? Well, if you're thinking "OMG I HOPE SHE DID"... you're in luck! Scroll down and don't miss the recipe for Coconut Rice at the bottom!

Ingredients:

1-2 lbs. chicken breast, chopped

2 tbsp coconut oil

1/2 c low sodium soy sauce

1/4 c orange marmalade

2 tbsp brown sugar

splash of orange juice

stir-fry vegetables

Preparation:

In a large saute pan, heat coconut oil over a medium flame. Add chicken and a pinch of salt. Cook chicken through. 

In a small sauce pan, combine soy sauce, marmalade, brown sugar and orange juice. Whisk together and simmer. Add to chicken and reduce flame. Simmer for 15-20 minutes to allow the sauce to reduce. 

At this time, you can start working on your rice and steam up your stir-fry vegetables.

Coconut Rice

Ingredients:

1 cup coconut milk

1 cup instant rice

2 tbsp toasted coconut 

sea salt, to taste

Preparation:

Bring coconut milk to a boil, add rice and coconut, remove from heat and cover for 5-7 minutes until the liquid is absorbed. Add a bit of salt to taste.

Presentation:

In a shallow bowl, pile up coconut rice, place the veggies next and spoon your Orange Chicken mixture on top. Serve with chopsticks. Enjoy!