So go ahead... try it the next time your craving for take out strikes and I guarantee you'll be satisfied!
Ginger Orange Chicken
1 medium naval orange
2 tablespoons Bragg's liquid aminos (or gluten free soy sauce)
2 tablespoons raw honey
1 tablespoon brown rice vinegarpinch crushed red pepper
1 tablespoon coconut oil
4 cloves garlic
2 tablespoons peeled and chopped ginger
1 pound boneless skinless chicken breasts
2 tablespoons arrowroot powder
For the sauce, squeeze all the juice out of orange into bowl. Add Bragg's through crushed red pepper and stir until thoroughly combined. Set aside.
Melt coconut oil in a large saucepan over medium-low heat. Meanwhile mince garlic and cut chicken into bite sized pieces. Once oil is hot, add garlic and ginger to pan. Saute for 2-3 minutes. Add chicken to pan, sprinkle arrowroot powder over chicken, and let cook for 7-8 minutes, until underside is cooked. Turn chicken pieces over so the pink side cooks for another 7-8 minutes (chicken should be almost completely cooked at this point).
Add sauce to pan and scrape the bottom of the pan with a spoon or spatula to deglaze. Turn heat up to medium-high and cook for 3-4 minutes stirring constantly, until sauce is thick.
Serve with brown rice and a side of steamed broccoli for a well rounded meal.
This recipe is a part of Simply Sugar and Gluten Free's Slightly Indulgent Tuesdays...