5 Meals In 30 Minutes Orange Chicken Meal Prep
Meal prep is about making our lives easier, saving money, portion control, and control of cravings and temptations. This delicious orange chicken meal prep is done in 30 minutes or less to set you up for the whole week and the portion sizes are filling. Along with the orange chicken is coriander ginger rice which is the perfect side dish for the orange chicken as it balances the flavours really well. Nothing is worse than still being hungry after eating a delicious meal, whether it be breakfast, lunch, or dinner.
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Serves - 5
Ingredients -
Orange Chicken -
1 Tbsp (20ml) - Olive Oil
1kg (2.2lbs) - Chicken Thigh, Boneless & Skinless
2 tsp (5g) - Onion Powder
4 - Garlic Cloves, Minced
15g (0.5oz) - Ginger, Peeled & Minced
Zest of 1 Orange
Juice of 1 1/2 Oranges
100g (3.5oz) - Honey
1/3 Cup (80ml) - Light Soy Sauce
2 1/2 Tbsp (50ml) - Rice Wine Vinegar
1 1/2 Tbsp (17g) - Corn Flour
Seasoning To Taste
Coriander (Cilantro) Ginger Rice -
1 Tbsp (20ml) - Olive Oil
3 - Garlic Cloves, Minced
10g (0.35oz) - Ginger, Peeled & Minced
320g (11.3oz) - Long Grain Rice
625ml - Chicken Stock
15g (0.5oz) - Coriander (Cilantro), Roughly Chopped
Seasoning To Taste
Chicken Breast Instead of Thighs -
This recipe can be made with chicken breast instead of thighs. To do so, prepare the chicken using the same method but cook the chicken for 6 minutes instead of 12 minutes. Follow the remaining steps as normal.
Alcohol Substitute -
Rice wine vinegar can be substituted with regular white vinegar if you can’t consume alcohol.
#mealprep #orangechicken #mealpreprecipes
Instant Pot Orange Chicken | Ready in Under 30 Minutes!
Instant Pot Orange Chicken is made with fresh oranges, Asian flavors, and is so quick and easy to throw together in under 30 minutes! It is a healthy, gluten-free, and dairy-free Instant Pot chicken recipe that can easily be made Paleo and Whole30 friendly.
RECIPE:
INGREDIENTS:
1 lb. chicken breasts, cut into 1-inch cubes
¼ cup gluten-free 1-to-1 flour, all purpose flour or tapioca starch
½ tsp. salt, to taste
¼ tsp. black pepper
2 Tbsp. olive oil
1 Tbsp. sesame oil, toasted
2 cloves garlic, crushed
½ tsp. ginger, crushed
¾ cup orange juice, fresh
1 Tbsp. orange zest
3 Tbsp. Tamari sauce, soy sauce, or coconut liquid aminos
2 Tbsp. pure maple syrup, coconut sugar or brown sugar
1-2 tsp. chili garlic paste, depending on desired spice level
Sesame seeds
Green onions
INSTRUCTIONS:
In a one gallon-sized zip-top bag combine chicken cubes, tapioca starch, salt, and pepper. Toss to coat chicken completely.
Add oils, garlic, and ginger to the Instant Pot while it is set to the Sauté function. Sauté for 1-2 minutes.
Add chicken cubes and sauté for another 2-3 minutes. After sautéing, scrape the bottom of the pot to ensure any bits are no longer stuck. (This step is HUGELY important. If you do not scrape the bottom of the pot you'll end up getting that dreaded BURN error.)
In a medium-sized bowl combine orange juice, zest, coconut aminos or soy sauce, maple syrup, and chili garlic paste. Whisk to combine.
Pour sauce over chicken and be sure to lift it off the bottom of the pan so it does not burn.
Place lid on Instant Pot and close pressure valve. Using the manual pressure cook function turn to High Pressure and set the timer for 5 minutes.
Keep the lid on and the valve closed for an additional 10 minutes after the timer goes off. (This is called a 10 minute natural pressure release, or NPR.)
Turn the Instant Pot off, and open the pressure valve. Once the lid has unlocked, you can serve your orange chicken over cauliflower rice with sesame seeds and green onions. Enjoy!
RECIPE NOTES:
A few simple substitutions to the gluten-free orange chicken recipe can easily make it Paleo and Whole30-approved:
Use tapioca starch is instead of the gluten-free flour to coat the chicken.
Coconut liquid aminos should be used instead of soy or Tamari sauce to make it free of soy.
Pure maple syrup or another unrefined sugar should be used as a sweetener.
Chili garlic PASTE is used instead of Sriracha. (Sriracha tends to have sugar added to it.)
If on a Whole30 diet, use 2 tablespoons date paste or date syrup instead of the maple syrup to sweeten it up.
Website:
CHINESE CHICKEN SALAD | Marites Mondina | Kitchen
Ingredients
6 pieces Crackin' Chicken, cut into slices
1/2 cup All-Purpose Stir-Fry Sauce
2 tablespoons avocado oil (optional)
1/2 small head Napa cabbage, cored and sliced thin
1/2 small head red cabbage, cored and sliced thin
2 medium carrots, peeled and julienned
3 scallions, thinly sliced on the bias
1/2 cup cilantro leaves, roughly chopped
1/2 cup drained canned Mandarin oranges in 100% juice
1/5 cup toasted almonds slivers
2 tablespoons toasted sesame seeds
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If Karen Can...Chicken, Spinach, and Avocado Salad
Hey y'all. Got another great recipe for you to try!!!!
Chia Seed Pudding
Curry Lentil Stew
Healthy Kale Salad Recipe
This amazing kale salad is healthy, delicious, and easy to make. If you are looking for a kale salad recipe that everyone will love, this is exactly what you need.
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Ingredients:
For the dressing:
1/4 cup (60ml) Olive oil
2 tablespoons Lemon juice
1 tablespoon White/Red wine vinegar
1/2 teaspoon Dijon mustard
Salt to taste
Pepper to taste
For the salad:
1 batch Kale, stems removed
2 tablespoons Chopped almonds
2 tablespoons Chopped pecans
1/4 cup Cranberries
1 Avocado, cut into cubes
Directions:
1. Make the dressing: in a small bowl whisk olive oil. Vinegar, lemon juice, Dijon mustard, salt and pepper. Whisk until smooth.
2. Remove kale stems, as shown in the video. Then, thinly slice the kale and place in the bowl.
3. Pour half of the dressing to the bowl with the kale leaves. Using your hands, massage the leaves until they become soft and wilted.
4. Add chopped almonds, pecans, cranberries, avocado. Add the rest of the dressing and toss to combine
5. Serve.
Chicken Breast with Orange Avocado Salsa
A zesty twist to an otherwise average dish!