Ingredients

The following ingredients have 4 Servings
  • 1 tbsp olive oil
  • 1 lb boneless and skinless chicken breast (boneless and skinless)
  • 1 tsp sea salt, (to coat chicken)
  • 1/2 tsp ground black pepper, (to coat chicken)
  • 3 cloves garlic, (minced)
  • 1/2 tsp grated fresh ginger
  • 2 green onions, (thinly sliced (for topping))
  • 1/2 cup plus 2 tbsp. water, (divided)
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lemon juice
  • 1/3 cup rice vinegar
  • 2 1/2 tbsp low sodium soy sauce
  • 1 tbsp grated orange zest
  • 2 tbsp coconut sugar
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp arrowroot starch
  • 1 tbsp sesame seeds for garnish
  • 1 cup brown rice for serving

Instruction

  • In a mixing bowl, combine 1/2 cup water, orange juice, lemon juice, rice vinegar, soy sauce, orange zest, coconut sugar, and red pepper flakes, and then set this aside while we prep the chicken.
  • Heat olive oil in a large skillet over medium-high heat. 
  • Dice Chicken into 1-inch cubes, and season with salt and pepper.
  • Once the oil is hot, add the chicken in a single layer into the pan, and cook, without moving, for 2 minutes, and then stir and cook for an additional 2 minutes. 
  • Then, add minced garlic and minced ginger, and stir-fry until the garlic is fragrant, about a minute.
  • Now, add the orange sauce to the pan and allow to simmer for 1 to 2 minutes.
  • In a small mixing bowl, combine arrowroot starch and remaining 2 tbps of water until the starch is dissolved. Add this mixture to the pan, stirring to combine. Cook until the sauce thickens, about 1 minute.
  • Top chicken with sliced green onions, sesame seeds and serve with brown rice.