My son LOVES mandarin chicken which inspired this recipe! I love using blood oranges when in season but regular oranges work great too! This is great over stir fry, veggie rice, and roasted veggies!
Supplies:
- Roasting pan
- Roasting rack
- Foil
Ingredients:
- 2 lb skinless boneless chicken thighs
- 2 blood oranges (or regular oranges)
- 1/4 cup chicken or vegetable broth (water can replace if you don’t have)
- 1 teaspoon ginger
- ½ tsp black pepper
- ¼ tsp red chili flakes
- 2 tsp coconut aminos
- 2 tsp tapioca flour or arrowroot flour
Instructions:
Preheat oven to convection bake 425F
Prepare the roasting pan:
- Place foil in the bottom of the pan
- Place roasting rack on top of foil
- Juice both oranges into the bottom of the roasting pan
- Add broth to bottom of pan with orange juice
- Place the remains of the oranges onto the roasting racks pulp side up with ¼ teaspoon of ginger on top of each orange
Prepare the chicken:
- Add chicken to mixing bowl
- Add 1 tsp coconut aminos, 1 tsp tapioca flour, black pepper and red chili flakes and mix well to coat the chicken
- Place chicken on top of oranges
- Roast for 30 minutes (or until temperature registers to 165F), flipping half way through.
When done:
- Add chicken to a mixing bowl
- Add pan juice, 1 tsp tapioca starch and 1 tsp coconut aminos over chicken and stir
- Plate to serving platter
ENJOY!!!