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Sticky Thai Peanut Orange Chicken

March 28, 2017

Ok so I am ALLLL for some takeout. Like for real from age 23-25 I'm fairly certain the employees at Jin Jin Garden in Junction City recognized me by voice. And when we went "clean" 2 1/2 years ago it's always been my mission to replicate some yum-tastic takeout food. 

Because here's the real deal.... takeout food..... you have NO idea what is in there. And I don't just mean questionable meat choices.... I mean sodium levels, SUGAR levels, all the bigs.... all the bads.... and the thing is... it's REALLY not difficult to make at home. You can whip this up in the amount of time it would take you to call Jin Jin Garden and wait for it to be delivered. 

I had a Lifestyle Package client this past week requesting some more "ethnic" foods... I discovered that meant SPICE! FLAVOR! not yo mama's sweet southern cookin! 

So this is what I came up with. I hope you love it as much as my whole fam bam did!

 

INGREDIENTS
 

6  4oz pieces of boneless skinless chicken breast OR 6 boneless skinless chicken thighs


Rub


1 tablespoon olive oil
1 tsp ground ginger
1 tsp garlic pwder
1/2 tsp onion powder
½ tsp paprika
½ tsp ground cumin
½ tspsalt
1/4 teaspoon pepper


Sticky Thai Peanut Orange Sauce


1/3 cup Braggs Liquid Aminos OR low sodium soy sauce
1/2 cup orange juice
Zest of 1 orange
1/2 cup orange marmalade (or honey mixed with OJ to equal 1/2 cup)
2 tablespoons ketchup
1/3 cup crunchy peanut butter (may sub. smooth)
1 tablespoon rice vinegar
1 tablespoon fish sauce
3-4 tablespoons coconut sugar depending on desired sweetness**
1 teaspoon Sriracha/Asian hot chili sauce, more or less to taste
1 1/2 tablespoons cornstarch


Garnish


Chopped roasted peanuts
green onions
orange zest

Brown Rice (cooked per package instructions)


INSTRUCTIONS


In a medium bowl, whisk together sauce ingredients. Set aside

Preheat oven to 400F degrees.

Mix Rub Ingredients together in a small bowl and rub all over chicken.

Melt 1 tablespoon butter in a large oven proof skillet over medium high heat. Add chicken and sear 2-3 minutes per side or until browned. Remove chicken to plate.

Add sauce and simmer 1 minute, scraping sides of pan to deglaze. Add chicken back to skillet, and

 

spoon some sauce over chicken. Bake 8- 12 minutes or until chicken is cooked through depending on thickness.

Garnish with desired toppings and serve over rice.


RECIPE NOTES

*I served this with garlic steamed broccoli & brown rice*

21 day fix portion: 4oz chicken, = 1 red, 2 tsp, 1 orange **add 1 yellow & 1 green for serving in photo.

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