Ingredients:

• 1 pound boneless skinless chicken thighs or chicken breasts, cut into 1/2 inch cubes
• 2 tbsp avocado oil
• 1 tsp toasted sesame oil
• 1 tbsp minced ginger
• 1 clove minced garlic
• 1 tbsp orange zest - from a microplane grater
• 1 cup freshly squeezed orange juice - about 2 oranges
• 1/4 cup coconut aminos - or tamari/soy sauce to taste
• Optional: 1 teaspoon tapioca starch or cornstarch mixed with 1 tablespoon water
• Sea salt and pepper to taste
• 1/4 cup thinly sliced green onions
• Sesame seeds to sprinkle over the top

Instructions:

1. Start by prepping all the ingredients before you begin to cook.
2. Place a large 9 to 10-inch cast-iron or non-stick skillet over medium-high heat. When the pan is hot, add 1 tablespoon of avocado oil and the cut-up chicken.
3. Saute, stirring only as the chicken browns for 3-4 minutes, or until just done. Remove the chicken from the pan and set it aside.
4. Lower the heat to medium-low and add the remaining tablespoon of avocado oil, toasted sesame oil, ginger, and garlic. Cook, stirring constantly to prevent browning, until fragrant, about 1 minute.
5. Then add the orange zest, orange juice, and coconut aminos to the pan. Bring to a boil, then lower the heat to maintain a brisk boil. The goal of this step is to reduce the sauce.
6. When the sauce is thickened, for 8-10 minutes, add the chicken back to the pan. Or if you like a bit more sauce, you can add the optional thickener before the sauce thickens on its own, at about the 5-minute mark in the cooking time.
7. Cook the chicken to warm and combine it with the sauce. Season to taste with salt and pepper.

Recipe courtesy of GET INSPIRED EVERYDAY!