Orange Chicken

Ingredients

• 3 lbs boneless, skinless chicken thighs

• avocado oil

• salt and pepper, to taste

• ½ cup tamari or coconut aminos

• ½ cup honey

• Zest of 1 large orange

• 3 Tbsp fresh orange juice

• 3 Tbsp tomato paste

• 1½ Tbsp toasted sesame oil

• 1 Tbsp minced garlic

• 1 tsp ground ginger (or 1 Tbsp fresh grated)

• 1 tsp sea salt (adjust to preference)

• ½ tsp red pepper flakes (optional)

• ½ tsp freshly ground black pepper

• 1 Tbsp arrowroot powder (or cornstarch)

• 2 Tbsp water

• roasted broccoli

• cooked rice

• sesame seeds, for garnish

Instructions

1. Heat a large pan over medium heat. Once hot, add avocado oil to lightly coat the bottom.

2. Season the chicken thighs with salt and pepper. Add to the pan and cook until golden brown and slightly crispy, about 4–5 minutes per side. Remove from the pan and set aside.

3. Pour the sauce into the same pan, whisking and scraping up any browned bits from the bottom. Bring to a gentle simmer and allow it to reduce slightly.

4. Return the chicken to the pan, cover, and reduce heat to medium-low. Simmer for 10–15 minutes, or until the chicken is fully cooked through and tender.

5. Remove the chicken from the pan and shred.

6. Whisk together the arrowroot powder and water to create a slurry. Add it to the sauce and stir until thickened and glossy.

7. Return the shredded chicken to the pan and toss to coat evenly in the sauce. Serve over rice with roasted broccoli and garnish with sesame seeds.

Serves: 6 Time: 40 minutes Calories: 450 Protein: 33g Carbs: 28g Fat: 18g