Spicy Cilantro Orange Chicken
This past week I have fallen in love with nourishment again. Finally! I always strive to fuel my body but some times the time/preparation/shopping factor becomes too much. Having three kids and a busy schedule does make life daunting at times. But my inspiration and love of color has never left me completely. It was the first ripe persimmon of the year I picked, the vivid color and deliciously sweet flavor that did something to me.
Here is the recipe and please keep in mind I never measure, I throw things in a pan so this is all just estimates. Taste as you cook! Or go with it, you never know.
3-4 chicken thighs
3-4 Orange and yellow carrots
1 cup(ish) french beans
2 spicy peppers of your choice. Something pretty.
1 green pepper
2 stalks of green onions
Cilantro to taste
Sweet Chili Sauce (TJ's)
Cook your chicken thighs and use 1 tbsp coconut oil. I cook mine until they are not quite cooked all the way so when I put them back in with the meal they are perfectly juicy and not overcooked.
Drain fat and set aside your chicken. Once cooled remove any excess fat if you like.
Add 1 tsp coconut oil into a clean sauce pan (I use a deep sided sauté pan) and throw in your hot pepper and jalapeños and onion. Saute until onion is almost clear. Throw in your chopped carrots and add in the juice of your oranges. Add in some soya sauce and sweet chili sauce and allow these all so cook for a few minutes together. Add in french beans, green pepper and chicken. Check the flavor to ensure you have enough orange juice, soya sauce and sweet chili sauce. Allow this to cook few just a few minutes. Put the green onion in about 1 minute before you are ready to eat. Once plated add your cilantro and enjoy!