Chicken:

1 1/2 lbs chicken breast (or thigh) - increase to 2 lbs if you like a light sauce

1 tsp salt

1/4 cup arrowroot powder

2 Tbsp butter, tallow or avocado oil for cooking

Sauce:

1/2 cup freshly squeezed orange juice (2 medium-large oranges or 4 small) - I used naval oranges

1/3 cup rice vinegar

1/4 cup coconut aminos

1/4 cup honey

1/2 Tbsp orange zest

3 garlic cloves, minced

2 tsp fresh grated ginger

1 Tbsp arrowroot starch

Veggies:

2 Tbsp butter for cooking

2 broccoli crowns, cut into small florets

2 large red bell peppers, sliced (then I also cut the slices in half to be shorter)

For serving:

Cooked rice (be sure to cook in broth instead of water for more flavor)

Sesame seeds