1 lb Boneless, Skinless Chicken Breast chopped into bite-sized pieces
2 Tablespoons Orange Juice
2 Tablespoons Coconut Aminos
4 Tablespoons Avocado or Olive Oil, divided plus 2 teaspoons
⅓ Cup Arrowroot (or Cornstarch for non-paleo)
Sesame seeds and Scallions for garnish (optional)
Instructions
In a small bowl, whisk together the sauce ingredients. Set aside.
For the chicken, whisk together the 2 tablespoons of orange juice, 2 tablespoons of coconut aminos and 2 tablespoons of oil. Place chopped chicken in a shallow dish and cover with mixture. Set aside.
Heat a large skillet over medium heat. Add remaining 2 tablespoons of avocado or olive oil.
With a slotted spoon or tongs, remove the chicken from the bowl and transfer to a ziploc bag or separate shallow dish. Leave remaining liquid.
Coat chicken with ⅓ cup of arrowroot and toss until evenly coated.
Place the chicken in the skillet in an even layer and cook on all sides until golden brown and cooked through, about ~8-10 minutes.
Remove chicken from pan, and transfer to a paper-towel lined plate.
Add remaining 2 teaspoons of avocado oil or olive oil to the pan over medium heat. Add sauce to the pan bring to a simmer.
Return chicken to pan and cook until sauce has reduced and evenly coats the chicken.
Remove from heat and serve immediately.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/lightened-up-orange-chicken/