Ingredients for at least 5 servings:
2 lb chicken breast (measured raw)
1/4 cup Bragg’s Liquid Aminos (or coconut aminos, or low sodium soy sauce)
1/3 cup rice wine vinegar
1 tbsp red pepper garlic sauce
1/4 cup organic, raw honey or agave
1 tbsp orange zest or shaved fresh orange peel juice from 3 clementines
1 tbsp tapioca starch (or arrowroot starch) sesame seeds, green onions spray coconut oil
In a bowl, mix Bragg’s, rice vinegar, orange juice, orange zest, honey, red pepper sauce and tapioca starch. Set aside.
Chop chicken into small pieces. Set a nonstick skillet on medium high heat and spray with coconut oil. Add the chicken and cook until it is about 90% finished.
Pour in the orange sauce and stir quickly. Reduce the heat, allow the sauce to thicken and continue stirring. Garnish with sesame seeds and green onions. Serve with brown rice or quinoa.
Recipe modified from the original to cut down on sugar and fit into your macronutrient guide.