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Mandarin Orange Chicken

I’m not really a huge fan of Chinese food. I rarely go out to Chinese restaurants. But this… This Is Good! And what makes it even better is that it’s very easy to make. It’s not really low carb, if that’s what you’re after, because it uses frozen orange juice concentrate. You could cut back on that to lower carbs, or cut back on the OJ and also add some orange peel zest.

Prep time: 15 minutes

Cooking time: 10  minutes

Serves: 4 - 6





  • ¾ cup frozen orange juice concentrate, thawed

  • 3T coconut aminos

  • 1 ½ T extra virgin olive oil

  • 3 cloves garlic, pressed

  • 1 ½ T organic honey

  • ¼ - ½ t chili pepper flakes

  • Optional for extra spice: ¼ t cayenne pepper



  • 2 T coconut oil

  • 3 pounds boneless, skinless chicken thigh from pasture raised chicken

  • Himalayan salt or sea salt to taste

  • Freshly ground black pepper to taste

  • ½ t onion powder



  • Sliced green onions

  • Sesame seeds

  • Mandarin Orange slices



  • In a bowl, mix together all of the sauce ingredients: Orange juice concentrate, coconut aminos, olive oil, garlic, honey, pepper flakes and optional cayenne pepper

  • Cut the chicken into pieces approximately 1 inch long x 1 inch wide

  • Season the chicken with the salt, pepper and onion powder and stir to coat the chicken well

  • Add coconut oil to a skillet warmed to medium

  • Add the sauce to the skillet and then add the chicken and stir to coat all pieces with the sauce

  • Stir the chicken frequently until cooked through.

  • Garnish with sliced green onions, sesame seeds and mandarin orange slices.