When I was a kid I loved orange chicken (my mom always made the Chinese orange chicken) so I wanted to try and make a not-so-Chinese version! I love cooking from scratch using all-natural ingredients, so the roux that you need for this is made easily with grass-fed butter and arrowroot starch/powder. I hope you enjoy this easy yet flavorful recipe!
Orange Rosemary Chicken
- 6 boneless, skinless chicken breasts
- 1 cup organic orange juice
- 1 cup grass-fed chicken bone broth
- 3 tbsp grassfed butter
- 2 tbsp arrowroot powder
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 3 sprigs rosemary
- 1 tbsp fresh garlic, minced
- 1 tsp orange zest
- orange slices, optional
- 1. In a large pot or skillet, heat butter over medium-high heat. Add chicken breasts and season with salt, pepper, garlic powder, cayenne, and paprika. Cook chicken for 5 minutes on each side or until lightly browned. Using tongs, remove chicken from pot, reserving the melted butter.
- 2. Stir in arrowroot powder until blended. Cook 30-45 seconds, stirring to loosen brown bits from the bottom of the pot. Add in bone broth, minced garlic, orange juice, and rosemary and bring to a boil, stirring constantly; cook and stir for 2-3 minutes or until thickened.
- 3. Stir in orange zest and return chicken to the pot; cover and reduce heat to medium-low. Cook for about 5-8 minutes or until internal temperature of chicken reaches 165 degrees.
- 4. Serve with side of your choice and garnish with orange slices.
what I used to make this
Kettle & Fire Classic Chicken Bone Broth use code PAIGE.SONNIER for 20% off your order!