Orange Chicken and Cauliflower Fried Rice

So last night the boy and I were sitting on the couch reminiscing about what it was like to be ignorant to what we used to put in our bodies.  Remember the days when you would run up to local pizza place and get two greasy pies and a side of cheesy bread and be none the wiser?  Or run out and pick up some Chinese take out coated in god knows what kind of oil along side copious amounts of MSG?  As the boy reminded me last night, ignorance is indeed bliss.

But just because we’ve gone Primal doesn’t mean we need to deny ourselves of all those old favorites, we just have to put on our thinking caps and reinvent them.  Greasy pizzas have become Meat-Za’s and below you will find my take on a Chinese take out staple, Orange Chicken.

What I love most about this recipe is the yin and yang of spicy and sweet.  I have mentioned before my love for Sriracha so when I saw it combined with fresh orange juice I knew I had to give this one my own spin.  This is delicious served up on top of some cauliflower fried rice and garnished with fresh cilantro.  It’s a quick, easy and hearty week night meal that will likely become a staple in your weekly meal rotation.

Orange Chicken and Cauliflower Fried Rice
Serves 4

4 or 5 boneless, skinless chicken thighs chopped into bite sized pieces

3 tablespoons FOC (I used coconut oil)
1 tablespoon of fresh grated orange zest
Juice of 1 large orange
1/3 cup soy sauce
1 tablespoon Sriracha or any other chili garlic sauce
1 head of cauliflower, grated or processed until fine in a food processor
2 eggs, beaten
4 green onions, chopped
1 tablespoon cilantro for garnish

In a medium sauce pan combine the orange zest, orange juice, soy sauce and Sriracha.  Simmer over medium low heat to reduce and prepare the chicken and rice.

Heat a large skillet over medium high heat and liberally season both sides of your chicken with salt and pepper.  Add your oil and chicken and allow to cook, untouched for 2 - 3 minutes.  The goal is to get a nice brown crust before turning the pieces over.  Once the chicken is nice and brown turn the pieces over for cook for another 2 minutes then remove the chicken from the pan and set aside.

Return the skillet to the heat and add the cauliflower.  Season with salt and pepper and add half of the chopped green onions.  Allow to cook for 5 minutes before stirring, again you want to develop a nice crust on the bottom.  Cook for an additional 5 minutes then clear a small space in the center of the pan.  Add the beaten egg to the cleared area and stir well to scramble.  Once the eggs begin to set stir in the rest of the cauliflower mixture until everything is well combined.  Transfer to a serving bowl and return the pan to the heat.

Reduce the heat to medium and add the chicken back into the pan.  Pour over the reduced orange sauce and add the remaining green onions and cilantro.  Stir until well combined and serve over top of the cauliflower fried rice.