Sticky Orange Chicken (Dairy & Gluten-Free)
Ingredients
- Chicken thighs, cut into bite-sized pieces - 2 lbs
- Orange marmalade - 1 cup
- Coconut aminos - 3 tbsps
- Sesame oil - 1 tsp
- Coconut vinegar - 2 tsps
- Salt and pepper to taste
- Optional Garnishes:
- Diced green onions, sesame seeds
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a foil lined baking pan (I used 9x13).
- Place cut chicken thighs on baking sheet, and season with salt and pepper to taste.
- Bake in oven for approximately 25 minutes. Remove when no longer pink
- While chicken is baking, combine marmalade, coconut aminos, sesame oil, and rice wine vinegar in a small saucepan, whisking frequently over medium heat.
- Bring sauce to a low boil, and continue to whisk at a low boil for 1-2 minutes until thickened.
- Remove sauce from heat and pour over chicken in the baking pan.
- To thicken up the sauce, you can place the sauce covered chicken back into the oven and broil for 1-2 minutes to caramelize if you’d like.
- Serve over white rice or cauli rice, and top with optional green onions and sesame seeds.
- ENJOY!
Recipe posted with permission from the author
Recipe author: Jessica Gaertner
Originally posted on: paleo-ish.com
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