Orange Chicken Gluten Free, Sugar Free, Soy Free, Dairy Free

We used to frequent Thai food and Chinese food for take home meals quite a bit before making our life style change. We spent a lot of money to earn that unwanted weight ;) Karl has been missing Orange Chicken and typically when the temptation to fall off the healthy bandwagon happens its as he smells the Orange Chicken from the Deli in Safeway.  So today I did some experimenting and finally came up with a great alternative that really aligns with our better eating habits and fits in with the Slenderiiz program we've been doing to shed pounds quickly.

Things you need:
4 oranges juiced + (1 tablespoon of orange zest)
2 boneless skinless chicken breast
1 white onion
1 tablespoon coconut oil
1/2 tablespoon ginger powder
1/2 tablespoon salt (salt and pepper to taste)
1 tsp of stevia
2 cloves of garlic minced
(Optional) pinch of red pepper flakes
1 tablespoon apple cider vinegar
6 green onions
toasted sesame seeds (garnish)
1 bag of California Vegetable mix (or your choice of veggies)

In a sauce pan add all but a tablespoon of the orange juice and 1/2 a tablespoon of orange zest and 1 tsp of Stevia (and the red pepper flakes if you want the spice). Heat on the back burner and allow to reduce.

prepare for a quick stir fry in the wok by getting all your ingredients ready ahead of time

Slice the raw chicken in to thin slices as evenly as possible. I did mine about 2 inches long by 1/3 inch wide. Season the chicken with salt, pepper, ginger, garlic, and half of the green onions (leave some for garnish). Cut up the white onion in bite size pieces.

lightly salt the onions

In a hot wok or large skillet drop the coconut oil and onion, saute until the onions just start to brown on the edges. Add your seasoned chicken and brown. Throw the bag of veggies in the microwave to cook while finishing the rest of the dish, or add your raw (not frozen) veggies to the Wok as soon as the chicken starts to sizzle (you don't want the Wok to cool down and slow down the cooking process or end up with rubbery chicken)

De-glaze the wok with the apple cider vinegar. 

Pour the orange sauce (consistency of a thin syrup) out of the sauce pan and in with chicken. Toss in the sauce until the contents are evenly saturated. When the chicken is all evenly cooked (PINK IS BAD), and the coated in the sauce remove from heat and toss in the remaining tablespoon of fresh orange juice and 1/2 tablespoon of orange zest. 

Arrange the Chicken on top of your steamed or microwaved veggies and garnish with sesame seeds and the remaining minced green onions.

Voila! This serving is 320 calories. 

I kid you not when I say, the kids literally licked the bowl clean! and I was tempted to as well.