Instructions

1. Begin by making the sauce: whisk together chicken broth, orange juice, raw honey, vinegar and coconut aminos.
2. Add garlic, orange zest, red pepper, ground ginger, white pepper and salt. Mix well.
3. 
4. Pour 2/3 of the sauce in a separate bowl and marinate chicken pieces for at least 30 minutes.
5. Strain the chicken and for each chicken piece, bread it by dipping in egg and then coating with 1 cup Arrowroot starch.
6. Melt coconut oil in a non-stick skillet over medium heat. Add chicken and cook.
7. Once chicken is cooked through, remove from heat.
8. Pour the remaining sauce in a medium saucepan and bring to a boil.
9. Mix remaining Arrowroot starch with water and add into sauce. Stir until thick, about 2 minutes.
10. Pour thickened orange sauce over cooked chicken. Serve on a plate, garnished with green onions and sesame seeds. Serve over cauliflower rice, if desired.