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Sriracha Coconut & Orange Chicken
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A picture of Sriracha Coconut & Orange Chicken.

Sriracha Coconut & Orange Chicken

icancervive10
icancervive10 @cook_3379905

Super easy and fast. For a little extra citrus, I added the juice of 2 clementines before serving.

Super easy and fast. For a little extra citrus, I added the juice of 2 clementines before serving.

Read more

Sriracha Coconut & Orange Chicken

icancervive10
icancervive10 @cook_3379905

Super easy and fast. For a little extra citrus, I added the juice of 2 clementines before serving.

Super easy and fast. For a little extra citrus, I added the juice of 2 clementines before serving.

Read more
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Ingredients

  1. 1 poundchicken, cubed
  2. 2 TbspUnrefined Coconut oil
  3. 1 TbspSeasame oil
  4. 1/4 cupAP flour
  5. 1 tspeach onion powder, garlic powder, pepper
  6. 1/2 cupfresh orange juice
  7. 2 Tbsplow sodium soy sauce
  8. 1 Tbspsriracha
  9. 2 Tbspraw honey
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Steps

  1. 1

    Combine flour and seasonings in bowl and toss cubed chicken

  2. 2

    Heat oils in skillet.

  3. 3

    Shake off excess flour and cook chicken in hot oil until internal temperature reaches 165°F

  4. 4

    Remove chicken from pan

  5. 5

    Combine all other ingredients in skillet and heat, gradually add a bit of the remaining flour that coated chicken to thicken sauce.

  6. 6

    Return chicken to skillet and toss.

  7. 7

    Serve with steamed broccoli and brown rice or quinoa.

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icancervive10
icancervive10 @cook_3379905
on January 27, 2016 21:26
Started cooking/baking with Gram just as soon as I was old enough to stand in a chair, with her apron tied around my chest. Made my first solo Thanksgiving meal at age 8. Putting a new flair on classic nothern New England style cooking.
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