Ingredients
For the sauce:
- 3/4 cup 100% orange juice
- Zest of half a medium orange
- 1 tablespoon coconut aminos
- 1 teaspoon rice vinegar
- Pinch red pepper flakes
- Salt and pepper
- 1/2 tablespoon avocado oil
- 1/2 tablespoon fresh ginger minced
- 1 teaspoon garlic minced
- 1 teaspoon tapioca starch
For the chicken:
- 2 tablespoons avocado oil
- 3 tablespoons tapioca starch
- Salt and Pepper
- 8 ounces chicken breast cut into 1-inch cubes
For serving:
- 1 medium orange segmented
- Green onion sliced
- Sesame seeds
- Hot cooked white rice or cauliflower rice
Instructions
- In a small bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes, and a pinch of salt and pepper. Set aside.
- In a medium, high-sided frying pan, heat the avocado oil (for the sauce) up to medium heat. Add in the ginger and garlic and cook until fragrant, about 1 minute.
- Add the orange juice mixture, stirring to incorporate the garlic and ginger. Additionally, place 1 teaspoon of tapioca starch in a medium bowl.
- Turn the heat to high and bring it to a boil. Once boiling, add 2 teaspoons of the hot sauce to the tapioca starch and whisk until smooth. While whisking, pour the tapioca mixture into the sauce and stir in well.
- After you add the tapioca, boil the sauce for 2 minutes. Then, turn the heat to medium-low and cook another 3-4 minutes, until the sauce is thick and glossy. Transfer to a large bowl, cover, and let stand to thicken up more while you make the chicken.
- Heat the avocado oil in a large frying pan over medium-high heat. To avoid crowding the chicken, I fry mine in two batches, using 1 tablespoon of oil each time. Adjust according to the size of your pan.
- While the oil heats, place the tapioca starch and a pinch of salt and pepper into a large Ziploc bag. Add the chicken cubes, seal the bag, and toss until the chicken is coated in the starch.
- Place the chicken in the hot oil (again, don't crowd the pan) and cook until golden brown and crispy, about 2-3 minutes per side, flipping once. If your chicken cooks too quickly, reduce the heat a bit. Repeat with the second batch of chicken if necessary.
- Once cooked, transfer the chicken to a paper towel-lined plate and gently press out any excess oil. Add the sauce to the bowl with the chicken. Add the orange segments and toss until the sauce coats everything.
- Serve over cauliflower rice or white rice, garnish with green onion and sesame seeds, and DEVOUR.