20 minute Caramelized Orange Chicken (paleo, GF)
Have you ever craved something and not known what you wanted until it was right in front of you? This happened to me with this Caramelized Orange Chicken. I was in the mood for something, but nothing in particular…. and I felt compelled to buy pencil onions.
What could I do with that? Well, fast forward a half hour and an orange had been juiced, some maple syrup measured out and the idea for this chicken was born. Twenty minutes after that, my mouth was watering.
The pencil onions and garlic had melted into the orange juice creating a wonderful caramelized sauce. The sweet citrus and onion flavors gave the chicken an Asian flair. So delicious!
This is a great lazy day recipe. It’s lazy because it only takes 20 minutes to cook.
And it’s great because it only takes 20 minutes to cook! It’s also great because the sauce basically gives grilled chicken a quick flavor makeover.
Using pencil onions is a must here. Regular onions are wonderful, but they don’t taste or cook the same. I find that pencil onions are less “oniony” in flavor when cooked and I just love the texture that they add to the sauce.
I sliced two pencil onions, including both the white and the green parts, for this recipe.
But if you want to make extra sauce, you may want to add more.
Since coming up with this recipe, I have made this chicken three times. I’m kind of obsessed. Haha.
One if those times, I used larger chicken breasts and it didn’t turn out as well.
It took too long to make and just wasn’t as delicious.
With thiner chicken cutlets though, this sauce and chicken was perfect and everything was done in… you guessed it.. 20 minutes!
On a day where you don’t feel like cooking but still want protein with great flavor, this Caramelized Orange Chicken is a great option! It would be great chopped up in a salad with orange slices and citrus dressing, or paired with some veggies or even with sweet potato fries (my side of choice).
This recipe was shared at the AIP Roundtable.
20 minute Caramelized Orange Chicken (paleo)
- 2 tsp olive oil
- 4 cloves garlic minced
- 2 pencil onions chopped, (also called green onions)(including the green part)
- 1.5 pounds of chicken cutlets
- 1 Tbs maple syrup
- a scant 1/2 cup of orange juice, (I used a juicer and found that the juice of 1 orange was perfect)
- 1/4 tsp salt
- pepper to taste
- a pinch of red chili flakes, (optional)
- Heat the olive oil in a large frying pan over medium high heat.
- Add the minced garlic and the chopped pencil onions to the pan and mix them into the olive oil. Let the garlic and chopped pencil onions cook for about 2 minutes.
- Reduce stove top heat to medium.
- Add the chicken cutlets to the pan and cover in salt, pepper and red chili flakes. Cook on one side for 2 minutes. Flip the chicken and cook it for another 2 minutes.
- Add the orange juice and maple syrup to the pan.
- Increase the stove top heat to medium high and let the chicken cook for 4 minutes. Flip the chicken and let it cook for another 4 minutes before flipping again.
- Now, let the chicken cook without flipping it until the sauce evaporates and thickens, and the bottom of the chicken really browns. During this time, use tongs or a fork to rub the bottom of the chicken against the pan so that the pan doesn't burn and so the bottom of the chicken collects all the juice and garlic etc. This took about 6 minutes for me.
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