Orange Chicken

Orange Chicken

 

Ingredients:

8 oz chicken breast, cut into 1 inch cubes

 

For the sauce:

3/4 cup orange juice (I squeeze juice from orange)

Zest of half a medium orange

1 TBSP coconut aminos

1 tsp rice vinegar

Pinch red pepper flakes

Salt & Pepper

1/2 TBSP avocado oil

1/2 tsp ginger

1 TBSP garlic, minced

1 tsp tapioca starch

 

Serving options:

1 medium orange, segmented

Green onion, sliced

Sesame seeds

Cauliflower fried rice (see recipe in blog)

 

Directions:

1.  In a small bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes and a pink of salt & pepper.  Set aside.

2. In a medium frying pan, heat the avocado oil on a medium high heat.  Add in the ginger and garlic, cook until fragrant, about 1 minute.

3. Add in the orange juice mixture, stirring so the garlic/ginger mix into it.  At the same time, place the 1 tsp tapioca starch into a bowl.

4. Turn the temperature up to high and bring to a boil.  Once boiling, add 2 tsp of the orange sauce into the tapioca starch and whisk until smooth.  While whisking, pour the tapioca mixture back into the rest of the sauce in the skillet and stir in well.

5.  After you add the tapioca into the skillet, boil the sauce for 2 minutes.  Then, turn the heat down to medium/low and cook an additional 3-4 minutes until the sauce is thick and glossy.  Transfer sauce to a large bowl, cover and let stand to thicken up more while you make the chicken.

6.  You can use the same frying pan on medium/high heat and add the chicken cubes. 

7.  Once the chicken is cooked through, toss the chicken in the bowl with the orange sauce. 

8.  Serve over cauliflower fried rice.  Feel free to garnish with any of the options above.