Ingredients

The following ingredients have 6 Servings
  • 1.25 pounds chicken breast fillets (about 3 breasts, cut into cubes)
  • 3/4 cup flour (we used white whole wheat)
  • 3 tablespoons coconut oil
  • 2 navel oranges
  • 1/2 cup barbecue sauce
  • 2 tablespoon lite soy sauce (optional tamari)

Instruction

  • In a gallon-sized ziplock bag, add chicken cubes and flour. Shake vigorously until chicken is well-coated. Remove chicken and shake off excess flour.
  • Add oil to a large skillet or wok, turn to medium heat, add cubed chicken and cook until lightly golden on all sides. Remove chicken and place on a paper towel. Drain any remaining oil from skillet.
  • Zest oranges and add to a mixing bowl. Squeeze juice from oranges, discard seeds, and add to the same bowl. Add barbecue and soy sauce and whisk to combine.
  • Add chicken and sauce mixture to the skillet. Toss to coat chicken. Cook on medium heat until sauce has thickened to desired consistency, about 10 minutes. Remove chicken with a slotted spoon and place on a platter.
  • Garnish with green onion slices, if desired. Add remaining sauce from the skillet to a bowl and serve along side chicken.