If you had to choose your favourite take out option, what would it be?
For me, it’s a hard sell between Thai Food and Pizza, it’s probably a 50/50 split. However, the reality is – if I really want pizza, I will go out to a restaurant that nails it and make a whole night out of it. The same goes for Thai food, I rarely order in because I prefer a night out…..which is not many.
I learned this lesson Friday night. You see, I’ve had a hellish week – I’ll save that for the #foodfreedom post later this week, but I decided to order in dinner because I could barely think never mind turn on the stove.
My Uber Eats bill for this Thai/Indian fusion chicken I got was $15.99, THEN the Uber receipt for the actual trip was $22.99. Ok listen, this food was amazing – literally, but THE bill, not so amazing.
Lesson learned: going to an actual restaurant is much better (and clearly makes more sense) and keep ordering in to a minimum.
When we are not super exhausted and have the energy to cook, making these Asian inspired dishes at home is actually quite easy, cost effective, better on digestion and better on the waistline 😉
Other then comfort, the real reason we are so drawn to Asian cuisine is because of the immense flavour that comes with each dish. It’s exciting and full of so many flavours that we keep wanting more. When trying to replicate a takeout dish, you can’t just through some ginger on your chicken or tamari on your vegetable and think it will suffice, usually it wont.
Last week, I really wanted to make a dish that incorporated some of these flavours that I love so much: citrus, chili and garlic. To keep it paleo friendly, which is my 80% (20% was the white rice I had with my Thai/Indian food), instead of cauliflower rice, I used broccoli “rice.” I actually prefer this broccoli version because of both flavour and colour.
So let me share this recipe, so you can A) satisfy your cravings B) not waste money ordering in like I did and C) feel better about what you’re eating.
Sweet: Orange Juice, Mirin
Spicy: Thai Chili
Savoury: Coconut Aminos
Bitter: Orange zest
Tart (Sour): Kumquat
Orange Chicken with Broccoli Rice
Yields: 2 large servings
For the Broccoli Rice
1 small bunch (400gr) broccoli
¼ red onion, thinly sliced
2 Tbsp olive or coconut oil
¼ tsp salt
For the Orange Sauce
Zest 1 orange
1/3 cup orange juice (juice of 1 orange)
2 Tbsp lime juice
1/3 cup coconut aminos
1 Tbsp mirin
½ Tbsp sesame oil
½ Tbsp tapioca flour
½ Tbsp ghee (or coconut oil, or butter)
For The Chicken
2 chicken breast, thinly sliced
2 cloves garlic, thinly sliced
1-2 Thai chili peppers, thinly sliced
½ Tbsp sesame oil
1 Tbsp olive oil (or coconut)
¼ cup sliced kumquats
black sesame seeds
- For the Sauce: In a small mixing bowl, mix all the sauce ingredients together except for the tapioca and ghee. Then set aside until needed.
- For the Broccoli Rice: This can be done in a food processor by pulsing to create a “rice” like size. The steams should be included. Or you can finely chop your broccoli, for the same effect.
- In a large sauté pan, add the 2 tablespoons of olive oil over medium high heat. Once hot add the sliced red onions and sauté for 2 minutes. Then add in the broccoli, salt, and let cook for 8-9 minutes. You want the broccoli to hold its colour and have come texture still.
- For the Chicken: In the meantime, in a separate large sauté pan, add the sesame and olive oil over medium high heat. Add the sliced garlic and Thai chili pepper, once fragrant add the chicken. After 6 -7 minutes, you can mix the tapioca into the sauce, whisk until there are not clumps and pour into the pan with the cooking chicken, alone with the ½ Tbsp ghee.
- Stir together; bring to a boil and let cook together for a final 3 minutes.
- To Serve: Spread the rice over a large serving platter. Scoop the chicken overtop along with the sauce. Sprinkle over some chili flakes and black sesame seeds, and tuck in some thinly sliced kumquats.
There you have it! In less then 30 minutes you have an Asian inspired meal, you can feel great about!
Happy Monday Guys.