1c.freshly squeezed orange juice (from about 3 large oranges)
2tsp.orange zest (zest from about 1/2 a large orange)
1 1/2tsp.freshly grated ginger
2T.coconut aminos or soy sauce (use the coconut aminos if paleo or gluten free)
2T.rice wine vinegar
1tsp.toasted sesame oil
1/4tsp.red pepper flakes
1T.tapioca flour or cornstarch
1lb.chicken, cut into bite size pieces
2scallions, thinly sliced
sesame seeds for garnish
steamed broccoli for serving
cooked brown rice for serving
In a medium bowl, combine the orange juice, orange zest, garlic, ginger, coconut aminos or soy sauce, rice wine vinegar, toasted sesame oil, and red pepper flakes. Whisk to combine and set aside.
Heat a medium skillet over medium/high heat. Add coconut oil and once heated, add chicken. Season with garlic powder and sauté for 4-5 minutes or until cooked through.
Add the sauce, and raise heat to high. Bring to a boil. In a small bowl, stir together the tapioca flour or cornstarch and water. Add mixture to chicken and sauce.
Stir, reduce heat to medium and simmer for 5 minutes. Add sesame seeds and half of the scallions. Season to taste with salt (mine didn't need any). Serve over rice and broccoli and garnish with remaining scallions and more sesame seeds if desired.