• 4 boneless, skinless chicken breasts, cleaned + cut into 1 inch cubes
  • 4 cups steamed broccoli or green beans
  • 2 tablespoons toasted sesame oil
  • Sauce
  • 2.5 cups orange juice
  • 1/2 cup chicken broth
  • 1/4 cup coconut aminos
  • 3 tablespoons honey
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh ginger***
  • 1 tablespoon orange zest
  • 1 teaspoon pepper

  1. In a large frying pan, cook the cubed chicken in the toasted sesame oil until the edges are brown and slightly crispy (Approx 5-10 minutes)
  2. As the chicken is cooking, stir together the sauce mixture in a separate bowl
  3. Once the chicken is thoroughly cooked remove it from the pan and place it off to the side in a separate bowl.
  4. Pour the sauce mixture into the same pan you cooked the chicken in.
  5. Bring the sauce mixture to a boil for 15-20 minutes, stirring every minute or so until it starts to thicken. (You will know it has thickened when you scrape the pan and it pulls away from the pan)
  6. When the sauce thickens, add the cooked chicken back in + stir to coat the chicken
  7. Serve over steamed broccoli or green beans for a paleo option, or rice/quinoa.
  8. Sprinkle with sesame seeds + enjoy!
  9. *** If substituting ground ginger for fresh ginger, cut the amount in 1/4 to 1/4 tablespoon.

This article and recipe adapted from this site


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