Ginger not only adds delicious flavor to food — it’s also full of nutrients. People have been using the root for cooking and healing for thousands of years. Today, people still consider ginger a natural way to soothe an upset stomach and there’s research to back up its health benefits. Ginger is also used in tons of modern recipes. Ginger is a tropical flowering plant that originally grew in Southeast Asia but is now widely available from growers around the world. The leafy plant grows to about three feet tall and produces clusters of greenish-purple flowers. Ginger’s root or rhizome is the part used as a spice or hearing aid. Depending on the variety, the inside of the root can be yellow, red, or white. It’s harvested by pulling the entire plant out of the soil, removing the leaves, and cleaning the root. Ginger can be eaten fresh, dried and stored as a spice, or made into tablets, capsules, and liquid extracts. As soon as I saw the beautiful ginger from The Chef’s Garden, I had a huge craving for some orange chicken. I combined it with fresh garlic, orange juice, crushed chili pepper flakes. I laid it all on a bed of fluffy cauliflower rice. I am ALWAYS craving Chinese food! I used to be obsessed with orange chicken from Panda Express, but unfortunately, I am unable to consume that now. I wanted to create a version at home, made from scratch, with all-natural ingredients. It still has the same incredible flavor I used to love. It’s definitely a win-win in our home. Do you use ginger regularly in your cooking? What are your favorite recipes featuring ginger?
Ingredients
- 1.5 lbs Chicken Breast
- 1 tsp Baking Soda
- 1 tbsp Olive Oil Garcia De La Cruz
- 2 tbsp Arrowroot Flour
- 6 cloves Garlic, Minced
- 2 slices Ginger Farmer Jone's Farm at The Chef's Garden
- 1/2 tsp Chili Pepper Crushed
- 1 tbsp Orange Zest
- 1/3 cup Orange Juice
- 2 tbsp Coconut Aminos
- 1 tsp Ginger, Grated Farmer Jone's Farm at The Chef's Garden
- 3 tbsp Apple Cider Vinegar
- 1/2 tsp Arrowroot Powder
- 1 head Cauliflower, Rice
- Green Onions
- White Sesame Seeds Spicely Organics
- Himalayn Pink Salt
- Peppercorn Black Spicely Organics
Instructions
- Place a large rimmed sheet pan, unlined, in the bottom rack of the oven. Preheat the oven with the sheet pan inside to 425 degrees F. In the meantime, dice and lightly coat the chicken with salt, pepper, baking soda, and arrowroot flour. Set the chicken aside in the fridge.
- Once the oven reaches the temperature. Carefully remove sheet from oven and grease with 2 tbsp olive oil. Place chicken pieces one-by-one over the sheet pan. Try not to overlap each other much. Bake at lower rack for 10 minutes. Use this time to prepare aromatics and make the orange sauce. Set them aside ready to use.
- Remove sheet from oven, using a metal spatula and tongs, loosen chickens from sheet and carefully flip each piece. Continue to bake until second side is golden and crispy, about 8-10 minutes longer.
- Right before chicken is done baking (about 5 minutes prior). Preheat a large skillet with 1 tbsp oil. When hot, lower the heat to medium, add garlic, ginger, and red pepper flakes. Season with a pinch of salt and saute until fragrant (about 10-15 seconds).
- Stir the orange sauce one more time then add it to the skillet. The sauce should become thicker pretty quickly, stir-often. Add baked chicken. Toss and coat the sauce over for about 30 seconds. Off heat, garnish with green onions and white seasame seeds. Serve over cauliflower rice.
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