Orange and Ginger Chicken (with Stir-Fries)
Tasty and perfect for those looking to improve their digestive system naturally, we’ve put own take on Orange-Ginger Chicken with Asparagus from The Psoriasis Diet Cookbook.
If you want to go down the nightshade free route, forget the fries. This is a dish that can be served with or without them.
In a bowl, mix the salt, ground pepper and ginger with 1/4th flour. Add the chicken and mix until coated.
Heat 1 tbsp coconut oil in a frying pan, and add the coated chicken. Sauté each side for 5 minutes.
Heat 1 tbsp coconut oil in a wok, and add asparagus. Sauté for 5 minutes or until tender.
Cut both orange into slices. Keep the outside slices for the fries.
Once the chicken is sautéed, add to the wok and layer with one half of orange slices.
Cover wok and cook for 7 to 10 minutes. large frying pan, or wok, with a lid and brown 2 chopped chicken breasts for 5-8 mins until golden.
Once potatoes are added. remove the cooked oranges.
Divide into 4 servings and plate up in a bowl. Add the uncooked oranges as garnish.
Cut each potato in half lengthwise and repeat until the the desired size is met. Place in a large saucepan and cover them with water
Bring the potatoes to the boil and turn off the heat. Rest potatoes in the water for 5 minutes before draining. Rest for another 5 minutes.
Once dry, toss potatoes with 3/4th flour, salt, pepper and ginger.
Heat 2 Tbsp walnut oil in a frying pan. Add potatoes and the outside orange slices into the frying pan. Fry potato wedges, turning each side until golden.
Combine potatoes with chicken for last minute.
500g Chicken Breast, Chopped or Diced
1.4 Kg Russet Potatoes
1 Cup Asparagus
1 Cup Oat Flour
2 Tspn Ground Ginger
2 Tspn Salt
1 Tspn Ground Pepper
2 Tbsp Coconut Oil
2 Tbsp Walnut Oil