Lightened-Up Orange Chicken
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
Sauce:
  • ½ Cup Orange Juice
  • 3 Tablespoons Coconut Aminos (or Low-Sodium Soy Sauce)
  • ¼ Cup Honey
  • 2 Teaspoons Sesami Oil
  • 1 Teaspoon Sriracha
  • 1 Teaspoon Arrowroot (or Cornstarch if not paleo)
  • 1 Tablespoon Rice Wine Vinegar
  • 2 Cloves Garlic, minced
  • 1 Tablespoon Chili Sauce
  • ¼ Teaspoon Ground Ginger
Chicken:
  • 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
  1. In a small bowl, whisk together the sauce ingredients. Set aside.
  2. 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.
  3. Heat a large skillet over medium heat. Add remaining 2 tablespoons of avocado or olive oil.
  4. 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.
  5. Coat chicken with ⅓ cup of arrowroot and toss until evenly coated.
  6. 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.
  7. Remove chicken from pan, and transfer to a paper-towel lined plate.
  8. 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.
  9. Return chicken to pan and cook until sauce has reduced and evenly coats the chicken.
  10. Remove from heat and serve immediately.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/lightened-up-orange-chicken/