Healthy Orange Chicken (with honey)

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5 from 2 reviews

Scale

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

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

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)

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

Sesame seeds

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Prep rice according to package instructions. Cook in chicken broth instead of water for more flavor.
Sauce: Mix all ingredients together in a small or medium pot or saucepan. Bring to a simmer then turn the heat to low-medium to lightly simmer for 20 minutes until thickened. Remove from heat when done.
Veggies: Preheat a pan to medium heat. Add veggies to the preheated pan with butter and cook for about 15 minutes, stirring often. Put the top on the pan to steam them a few minutes if needed. The larger the veggies are cut, the longer it takes to cook.
Chicken: Dice up the chicken then toss in salt and arrowroot powder. Preheat a pan to a little above medium heat with tallow, avocado oil, or butter and add the chicken pieces in a single layer (this may take a couple batches). Cook for a few minutes on each side until cooked through. Remove and set aside. Repeat process until all the chicken is cooked, and add more oil as needed.
Toss the chicken in the sauce until thoroughly coated. Some of the sauce may fall to the bottom, so just stir it up again before scooping onto the bowls.
To serve: Add a bed of rice to a bowl and top with the veggies and orange chicken. Sprinkle sesame seeds on top if desired.
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Healthy Orange Chicken (with honey)