Description
East meets west with this delicious recipe. If you’re looking for a dish that’s full of zest and flavor, then this recipe is for you.
Ingredients
Scale
For the chicken
- 4 tbsp coconut oil, divided
- 5 chicken thighs, boneless, no skin, cut into large, bite-sized pieces
- 2 eggs, beaten
- 1 cup Arrowroot starch * + 2 tbsp, divided
For the sauce
- 1 cup chicken broth
- ½ cup freshly * squeezed orange juice
- ½ cup raw honey
- 1/3 cup distilled white vinegar
- ¼ cup coconut aminos *
- 2 cloves garlic, minced
- 1 tablespoon orange zest
- 1/4 teaspoon Red Pepper Flakes
- 1/4 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 1/2 teaspoon Real Salt *
- 2 tbsp water
To top
- 3-4 green onions, chopped
- 1 tbsp sesame seeds
Instructions
- Begin by making the sauce: whisk together chicken broth, orange juice, raw honey, vinegar and coconut aminos.
- Add garlic, orange zest, red pepper, ground ginger, white pepper and salt. Mix well.
- Pour 2/3 of the sauce in a separate bowl and marinate chicken pieces for at least 30 minutes.
- Strain the chicken and for each chicken piece, bread it by dipping in egg and then coating with 1 cup Arrowroot starch.
- Melt coconut oil in a non-stick skillet over medium heat. Add chicken and cook.
- Once chicken is cooked through, remove from heat.
- Pour the remaining sauce in a medium saucepan and bring to a boil.
- Mix remaining Arrowroot starch with water and add into sauce. Stir until thick, about 2 minutes.
- Pour thickened orange sauce over cooked chicken. Serve on a plate, garnished with green onions and sesame seeds. Serve over cauliflower rice, if desired.
