Orange Chicken

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This is a great dump-and-go freezer meal and is part of Dump Freezer Session # 6 here on AIC.

See Session # 6 here.

Prep Time10

Servings: servings

Calories: 372kcal

Ingredients

2 lb boneless, skinless Chicken Breasts or Thighs
1 tsp ground Ginger
3 stalks Celery, chopped
2 Oranges, juiced
½ cup Coconut Aminos
¼ cup Coconut Sugar, Maple Sugar, or Honey
2 tbsp Arrowroot Powder
½ cup Water

Instructions

To Freeze:

Put all of the ingredients into a 1-gallon freezer bag.
Massage lightly with your hands to mix the ingredients.
Push all the air out of the bag, seal, label and freeze.

To Cook:

To serve, thaw (*not necessary if using Instant Pot) and do one of the following:

Oven:

Bake in a glass baking dish for 20-40 minutes at 350 F, depending on size of the chicken breasts (bake until a meat thermometer inserted into the middle of the chicken breast reads 165 F)

Instant Pot:

Pour the contents of the bag into the insert.
Close the sealing value and cook for 10 minutes at high pressure on the Manual setting.
Quick release the pressure immediately when cooking is done.
*Can be cooked from frozen when using the Instant Pot

Slow Cooker:

Cook for 3-6 hours on low (this varies depending on the size and hotness of your slow cooker. For a big slow cooker, it will take less time)

Notes

Substitutions:

Coconut-free? Either omit the coconut aminos or you could also make your own coconut-free coconut aminos using this recipe by Mel Joulwan. I recommend making a batch of this and freezing it in an ice cube tray, giving you approx. 2 tbs of "coconut aminos/soy sauce" per ice
cube to use whenever you need it!

Additional Tips:

This goes well with Roasted Broccoli, Roasted Diced Sweet Potato, Mashed Cauliflower.

Nutrition