Sesame-Orange Chicken
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Serves: 4
 
Ingredients
  • 1.5- 2 lbs chicken thigh/breast
  • ⅓ cup coconut aminos or Tamari gluten free soy
  • ⅓ cup coconut palm sugar (or honey)
  • 2 tbsp tomato paste
  • 1 tbsp toasted sesame oil
  • 2 tsp minced garlic
  • ½ tsp ground ginger
  • 2 tbsp orange juice
  • ¼ tsp celtic salt
  • ½ tsp red pepper flakes
  • 1 tbsp butter
  • 1 tbsp arrowroot
  • 1 tbsp water
  • garnish sesame seeds
Instructions
  1. Preheat oven to 350F. Cut chicken in small bit sized pieces and place in a glass oven safe dish. In a small sauce pan, add all of the ingredients sans the arrowroot powder and water. In a small bowl, add the arrowroot and water and stir until completely dissolved. Then pour that in the pan along with the other ingredients and turn the pan on medium high. While continuously stirring, allow it to come to a boil and then immediately pour the sauce over the raw chicken. Bake on 350F for approximately 30 minutes or until no longer pink in the middle. Add some sesame seeds to garnish and enjoy! This also goes great with cauliflower rice, broccoli, kelp noodles (our new favorite stir fry addition that I will post about soon) to soak up the yummy sauce.
Recipe by Stir It Up! at https://stiritup.me/sesame-orange-chicken-and-cookbooks/