Orange Chicken

  • Cook Time: 20 Minutes
  • Servings: 4
  • Calories per serving 255, Protein 25g, Fat 8g, Carbs 18g, Fiber 1g

Ingredients

  • 1 Tsp Sesame Oil (0.1 oz)
  • 1 Tbsp Avocado Oil (0.5 oz)
  • ½ Tsp Fish Sauce (0.1 oz)
  • ¾ Cup Orange Juice (6.6 oz)
  • 2 Tbsp Orange Zest (0.4 oz)
  • 1 Garlic Clove, minced (0.1 oz)
  • 1” Piece Ginger, peeled, and grated or minced (0.3 oz)
  • 1 Tbsp chopped Scallions (0.2 oz)
  • 1 Tbsp Sesame Seeds, for garnish (0.3 oz)
  • 1 Tbsp Honey (0.8 oz)
  • ¼ Cup Arrowroot Starch (1.2 oz)
  • 1 Lb Skinless Boneless Chicken Breast (16.2 oz)
  • 1 Pinch Salt and Pepper to taste (0 oz)
  • 2 Tbsp Rice Wine Vinegar (1.1 oz)
  • 1 Pinch Red Pepper Flakes (0 oz)
  • 1 Serving Cauliflower Rice (0 oz)
Orange Chicken

Instructions

  • Cut chicken into 1″ pieces and put in a large bowl with arrowroot and a pinch of salt and pepper. Toss to coat the chicken fully.
  • Heat oil in a large skillet. Once hot, brown chicken on both sides for 3-4 minutes per side.
  • Remove chicken and set aside. Add the remainder of the ingredients (except sesame seeds and cauliflower rice) to the pan. Increase heat and bring the mixture to a boil, scraping up any browned bits on the bottom of the skillet. Once the sauce has boiled and thickened, add back the chicken and cook for 1 minute or until hot.
  • Serve chicken immediately with sauce from the skillet over cauliflower rice.