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Easy Orange Chicken Skillet

Servings: 4 -5

Ingredients

Chicken:

  • 2 lbs boneless skinless chicken breast
  • 1/4 cup GF flour or Arrowroot powder
  • sea salt and ground black pepper to taste
  • 2 Tbsps avocado oil

Sauce:

  • 3 fresh garlic cloves
  • 1 ” piece fresh ginger peeled, and grated
  • 1 red chili seeded and finely chopped
  • 1 cup fresh squeezed orange juice
  • 2 Tbsps fresh orange zest
  • 2 Tbsps apple cider vinegar
  • 2 Tbsps coconut aminos Bragg's liquid aminos, or low sodium soy sauce
  • 2 Tbsps raw honey

To garnish:

  • pinch red pepper flakes
  • sesame seeds
  • green onions sliced
  • lime & orange wedges

Serve with:

  • cauliflower rice brown rice, quinoa, and steamed broccoli

Instructions

  • Pat your chicken dry with a paper towel to remove any moisture. Using a sharp knife, cut into bite sized pieces.
  • Transfer to a large bowl and sprinkle with flour, sea salt and pepper. Toss well to evenly coat all pieces of chicken.
  • Heat the oil in a large skillet over medium heat. Add the chicken in a single layer and cook until nicely browned on all sides, about 8-10 minutes in total. Set aside on a plate and cover to keep warm.
  • In that same skillet, add garlic, ginger, and chili, then sauté for 1 minute. Add in the remaining ingredients: orange juice, zest, vinegar, coconut aminos and honey. Whisk to combine and scrape all the brown bits from the bottom of the pan.
  • Once the sauce starts to simmer and slightly reduce, return your cooked chicken and toss with the orange sauce until heated through.
  • Garnish with sesame seeds and green onions and serve with brown rice, or cauliflower rice, and steamed broccoli.
  • Enjoy!