20 minute Caramelized Orange Chicken (paleo)

3 from 1 vote

An orange chicken recipe made with green onion and orange juice.

Cook Time20

Total Time20

Course: Main Course

Cuisine: American

Servings:

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.