15-Minute Chinese Orange Chicken

15-Minute Chinese Orange Chicken

Ingredients

Serves 4

Chicken

1 lb / 453 gr, free-range organic chicken breast, cut into 1½-inch chunks

3 tablespoons arrowroot powder*

1 teaspoon fine grain sea salt

Ground black pepper

1 tablespoon olive oil

Orange sauce

⅓ cup freshly pressed orange juice

½ cup rice wine vinegar (must be rice wine vinegar not regular white vinegar)

½ cup raw coconut palm sugar (I used Madhava)

2 ½ tablespoons wheat-free soy sauce (or coconut aminos)

1 tablespoon orange zest

½ tablespoon olive oil

2 teaspoon arrowroot powder*

1 tablespoon red pepper flakes

*arrowroot powder acts like cornstarch.

Directions

In a medium saucepan whisk arrowroot powder with orange juice until lumps are gone. Add all other sauce’s ingredients and bring to a boil over over medium heat. Cook until sauce thickens and coats the back of a spoon, about 5 to 6 minutes. Set aside.

Combine chicken cubes, arrowroot powder, salt and pepper in a medium ZipLoc bag (or in a shallow dish) and shake/toss until all chicken pieces are evenly coated.

Heat olive oil in a wok (or large skillet) over medium high-heat. Add chicken and cook for 3 minutes until browned on one side and then turn over and cook another 3 minutes until cooked through.

Turn heat down to very low and add orange sauce, as much as fit your tastes. Toss until combined and serve.