As you might know, I’m always on a mission to take a recipe and remake it into a cleaner, healthier version. I do this quite often with recipes of my own that I have made for years. Since we have started our “eat clean” lifestyle I have been able to take most all of my recipes, change them up a bit by omitting bleached unhealthy flours, sugars, dairy and unhealthy oils……. and then replace those with items that add more nutrition to our diets. It hasn’t been that hard and it’s actually kind of fun for me. I love the challenge! 🙂
Recently, I ran across a recipe on a blog that I follow…. The View from Great Island Sue shares some amazing recipes on her blog, but the one that caught my eye was “Spicy Tangerine Chicken with Black Rice” because I love all things Asian. I also love black rice. Black rice is not something that was served on my Mother’s table growing up in the South. I had not even heard of black rice until about a year and half ago. Once I tried it…. I was in love! Black rice has more nutrients and antioxidants than white or brown rice. The antioxidants in black rice are like those in blackberries and blueberries. It is gluten-free and has a firmer texture and a bit of a sweet taste. Black rice is a great way to add another type of grain to our diets.
Check out Sue’s amazing recipe and then see how I’ve made a few minor changes to make it a cleaner dish. Although, Sue’s recipe is not terribly unhealthy, it was important to me that I make a gluten-free version by leaving off the flour and by not deep-frying the chicken. My husband gave a thumbs up on the dish and this meal will be on the menu at our house very often. Thanks Sue for the inspiration!
|Mandarin Orange Chicken with Black Rice|| |
- 3 organic pastured boneless chicken breast, cut into small 1-2 inch pieces
- 1 cup of black rice, cooked
- Real Salt or sea salt and cracked black pepper
- 2 Tbsp. of grapeseed oil
- 1 medium organic Vidalia onion, chopped
- 1 medium organic green bell pepper, chopped
- 1 cup of orange juice, freshly squeezed or 100% not from concentrate juice (I used Simply Orange brand)
- 2½ Tbsp. of gluten free soy sauce
- 2 Tbsp. of honey
- 1½ Tbsp. of rice wine vinegar
- 1 Tbsp. of fresh ginger, chopped
- 1 tsp. of crushed red pepper
- 1 Tbsp. of garbanzo bean flour
- 1 small can of mandarin oranges, drained
- ½ cup of slivered almonds
- 3 organic scallions, chopped
- sesame oil
- sesame seeds to garnish
- Prepare black rice in a rice cooker or on the stove top according to package directions. Set aside.
- Heat grapeseed oil in a large skillet over medium to high heat. Add chicken and brown, approximately 8-10 minutes.
- Add green pepper and onion to skillet and sauté until slightly softened. Approximately 3-5 minutes and season chicken and vegetables with salt and pepper to taste.
- Pour in ¾ cup of the orange juice, soy sauce, honey, rice wine vinegar, ginger, crushed red pepper and stir well.
- Decrease heat to medium to low and simmer for 5 minutes.
- In a separate small bowl whisk together the rest of the orange juice (1/4 cup) and the garbanzo bean flour, add to chicken/vegetable mixture.
- Simmer on low for 5-8 minutes until thickened.
- Once thickened, add mandarin oranges, almonds and scallions, stir well and cook only until heated through. Remove from heat.
- To plate: Place a ½-3/4 cup of black rice onto a dinner plate, spoon mandarin orange chicken over rice.
- Drizzle small amount of sesame oil over and sprinkle sesame seeds on top. Serve immediately,