Orange Chicken April 20, 2020/ Posted By : Mitchell Foster/ 0 comments / Under : Recipes 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) 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.