Make Your Own Take-Out

Chinese Take-Out is one of those things that I really crave from time to time. If you have any food allergies or sensitivities, you probably wouldn't even consider ordering in due to all of the questions you would have to ask about ingredients and preparation. It's also just not worth risking the contamination and the resulting horrible after effects...if you know what I mean. But yet, the craving remains, sooooo.....the following are a couple of recipes that we came up with to satisfy that craving and still have a smile on your face afterwards.

Crispy Orange Chicken

Marinade:

2 lbs Chicken Breast, cut into bite sized pieces
2 tsp Garlic Power

1 tsp Sea Salt

2 tbsp Organic Tamari

1/4 cup White Rice Flour

1/8 cup Arrowroot

1/8 cup Tapioca Flour

 

Sauce:

3/4 cup Beef Bone Broth
3/4 cup Orange Juice (fresh squeezed)
1 1/2 teaspoon grated Orange Zest
8 strips Orange Peel (each about 2 inches long by 1/2 inch wide)
6 tbsp. Apple Cider Vinegar
1/4 cup Organic Tamari
1/2 cup Coconut Sugar
3 cloves Garlic, minced
1 piece (1 inch size) Ginger, grated

1 tbsp Arrowroot PLUS
2 tsp Arrowroot
2 tbsp Water (cold)
Hot Sauce to Taste (optional, do not add for AIP)

In a medium bowl, combine dry ingredients. Toss tamari with chicken to coat completely. Then toss chicken in dry ingredients. Place on a wire rack to dry out in the refrigerator for 30 minutes.Thinly slice orange peel and set aside.

Whisk together the sauce ingredients in a small bowl and set aside.

Preheat deep fryer to 350 degrees. Remove chicken pieces from refrigerator and fry in small batches until brown and crispy, about 5 mins. Remove from fryer and transfer to paper towel-lined plate to drain. Repeat for all chicken.

When all chicken has been fried, add 1 tbsp. olive oil to a large skillet over medium heat. Saute ginger and garlic for one minute. Add orange peel (except some to garnish) to the skillet and saute one minute more, then pour in sauce. Simmer for five minutes until hot. Toss in chicken pieces and stir to coat. Top with additional orange peel to garnish and a few sliced green onions.

 

 

Makes 1 Hungry Girl Serving or 2 Regular Servings

 

Shrimp Cauli-Fried Rice

1/2 Head of Cauliflower, grated

1/2 cup Shrimp, diced

1/2 cup Frozen Peas, thawed

1/4 cup Green Onion, thinly sliced

2 Eggs, scrambled

2 Tbsp Organic Tamari

2 Tbsp Olive Oil

1 tsp Toasted Sesame Oil

2 tsp Garlic, minced

1 inch Ginger, peeled and grated

 

 

In a large frying pan or wok, heat olive oil and sesame oil over medium heat. Add garlic and ginger and sauté for 30 seconds. Add grated cauliflower and stir fry 5-6 mins until tender. Add peas and scrambled egg and stir fry until egg is cooked. Add tamari and shrimp and stir fry until shrimp turns pink, approx. 30 seconds. Remove to serving platter and garnish with green onion.

 

 

 

Makes 2 Servings