
Recipe
Ingredients
- •1.5 lbs chicken breast (cubed)
- •1/4 cup arrowroot powder (plus 1 tbsp for sauce slurry)
- •2 tbsp avocado oil (for frying)
- •1/3 cup coconut aminos
- •1/2 cup fresh orange juice
- •1 tbsp orange zest
- •1 tbsp fresh ginger (minced)
- •3 cloves garlic (minced)
- •1 tbsp avocado oil (for the sauce)
Instructions
- 1.Toss the cubed chicken in 1/4 cup of arrowroot powder until evenly coated.
- 2.Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Pan-fry the chicken until browned and cooked through (about 6-8 minutes). Remove from the pan.
- 3.In a small bowl, whisk together the coconut aminos, orange juice, orange zest, ginger, garlic, and 1 tbsp avocado oil. Pour into the skillet and bring to a simmer.
- 4.Mix the remaining 1 tbsp arrowroot with 1 tbsp water to create a slurry. Stir into the simmering sauce until thickened.
- 5.Toss the cooked chicken back into the sauce to coat thoroughly.