Orange Chicken

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4

Ingredients:
4 skinless, boneless chicken breasts, cut into bite-sized pieces
1 tablespoon coconut oil
½ cup chicken stock

½ cup honey or maple syrup
4 cloves garlic, minced
2 tablespoons orange zest
1 cup fresh orange juice

½ cup coconut aminos
1½ teaspoons Sriracha sauce

½ teaspoon ground ginger
1 pinch red pepper flakes
1 teaspoon sesame seeds for garnish, optional

1-2 heads of broccoli

Instructions:
Melt coconut oil in medium skillet over medium heat. Add in chicken pieces and cook until cooked through and browned, about 8-10 minutes. Remove from skillet and set aside.

While chicken is cooking, stir together chicken stock, honey or maple syrup, garlic, orange zest, orange juice, coconut aminos, Sriracha sauce, ginger and red pepper flakes. Pour into heated skillet once chicken has been removed and reduce to low heat. Cook, stirring often, until sauce has been reduced and coats the back of a wooden spoon. Remove from heat and pour over chicken.

**To thicken sauce, use 1 or 2 teaspoons arrowroot powder to equal amounts of water to form a paste and then add into the sauce.

To serve, spoon chicken over a bed of broccoli and then spoon on additional sauce. Top with sesame seeds, if desired.

Notes:
If not concerned with making this recipe Paleo-friendly, use the following substitutions:

For 1 tablespoon coconut oil, use butter or olive oil or a combination of the two

For ¼ cup coconut aminos, use ¼ soy sauce

Original Recipe:
http://addapinch.com/cooking/2014/01/07/skinny-orange-chicken-recipe/#axzz2w1IKEDvi