Orange Chicken
This is a mostly hands-off recipe that is a bit sweet, savory, full of umami, and brightened by citrus.
Servings 3
Calories 580kcal
Ingredients
- 2 pounds bone-in skin-on chicken thighs
- salt and pepper to taste
- 1/4 cup low sodium gluten-free soy sauce or coconut aminos
- 3 tablespoons monk fruit granulated, omit if using coconut aminos
- 1/4 teaspoon orange zest grated, or a couple drops of orange oil
- 1 tablespoon lemon juice
- 1 tablespoon rice vinegar
- 1 teaspoon white miso paste optional
Instructions
- Preheat the oven to 425ºF and grease a rimmed baking sheet with avocado oil.
- Season the chicken with salt and pepper and place onto the prepared baking sheet. Bake at 425ºF for 40 minutes, or until cooked through and the skin is crisped.
- While the chicken is cooking, combine the soy sauce, monk fruit, orange zest, lemon juice, vinegar, and miso in a small saucepan. Bring to a simmer over medium heat, stirring to dissolve the monk fruit. Simmer to reduce to a few tablespoons and remove it from the heat. Adjust seasoning to taste. Serve over roasted chicken.
Notes
Nutrition with 2 pounds boneless skinless thighs: Calories: 377 cal, Carbs: 3g, Fiber: 1g, Fat: 13g, Protein: 63g
Nutrition with 1 1/2 pounds boneless skinless breasts: Calories: 276 cal, Carbs: 3g, Fiber: 1g, Fat: 6g, Protein: 50g
Nutrition
Calories: 580kcal | Carbohydrates: 3g | Protein: 43g | Fat: 43g | Saturated Fat: 12g | Cholesterol: 252mg | Sodium: 981mg | Potassium: 565mg | Fiber: 1g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 2mg