Brazil Nut Free Ginger Orange Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp arrowroot starch
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp avocado oil, divided
For the sauce
- ¾ cup fresh orange juice (from about 2 large oranges)
- 1 tbsp orange zest (from about 1 large orange)
- 3 tbsp coconut aminos
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp red pepper flakes
- 1 tsp arrowroot starch
- 1 tbsp cold water
For serving
- 2 scallions (green tops only), thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, whisk together the orange juice, orange zest, coconut aminos, honey, rice vinegar, ginger, garlic, turmeric, and red pepper flakes until combined. In a small separate bowl, stir together the 1 tsp arrowroot starch and 1 tbsp cold water until smooth; set both aside.
- 2
Pat the chicken pieces dry with paper towels, then toss them in a large bowl with the 2 tbsp arrowroot starch, salt, and black pepper until evenly coated.
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