Jen put this together on a saturday night…thinking she had a bit more time to cook…forgetting we had to rush out the door to church for 5pm. It was pretty impressive to see it come together quickly with minimal effort, and less than 30 minutes! Really tasty, and incredibly filling!!
Throw in some toasted cashews and topped with green onions…you won’t be disappointed in this. Trust me. I served it over cauli-rice. This recipe is freely enjoyed by people in our 30 Day Flip programs.
For the sauce:
1/2 Cup water
Zest from 1 orange
1 Cup FRESH squeezed orange juice(not from the carton)
1/4 Cup coconut aminos
1/2 tsp ground ginger
1/4 tsp crushed red-pepper flakes
2 TBSP arrowroot powder
For the chicken:
1 TBSP coconut oil
2 pounds boneless, skinless chicken breasts, thighs or a combination
sea salt, to taste
1/2 Cup whole raw cashews
1/4 Cup green onions, thinly sliced
Prepare the sauce first, so the chicken can be quickly dressed once fully cooked.
In a saucepan combine all the sauce ingredients except for the arrowroot powder and bring to a gentle boil over medium-high heat.
Whisk well to incorporate the ground ginger and to make sure there are no clumps.
Once the sauce bubbles, turn off the heat and whisk in the arrowroot powder (this will thicken the sauce).
Cover and leave it on the warm burner while the chicken is ready.
For the chicken, heat a large skillet and add coconut oil. Allow it to melt.
In the meantime, prepare the chicken by cutting into bite size pieces. Season with sea salt. Place the chicken in the hot skillet (single layer) to sear. Leave the chicken for 3-5 minutes and turn the pieces over to cook the other side and continue cooking 3-5 minutes.
Once the chicken is cooked, drain any excess juices from the pan, and pour in the orange sauce and add the toasted cashews. Toss the chicken and cashews in the sauce until evenly combined. Let it simmer over medium heat to thicken the sauce again (about 3 minutes). Serve over cauli-rice and top with sliced green onions!