This lighter, delicious and gluten-free version on a classic takeout favorite will make you want to add it to your weekly dinner menu!
It’s full of flavor and on the table in less than 30 minutes!
For the chicken:
1 lbs. boneless skinless chicken breast, cut into 1 inch pieces
1/4 cup arrowroot
1/2 tsp. salt
2 tbsp. avocado or coconut oil
For the sauce:
1 large garlic clove, minced
2 tsp. fresh ginger, minced
1 cup 100% orange juice, or freshly squeezed
1/3 cup rice vinegar or apple cider vinegar
3 tbsp. maple syrup or honey
3 tbsp. liquid aminos
2 tbsp. arrowroot
4-6 cups broccoli florets, lightly steamed
First prepare the chicken.
In a large zip-top bag or bowl combine the arrowroot with the salt. Toss the chicken pieces until well coated.
In a bowl mix all the ingredient for the sauce. Whisk until very well combined.
Cook chicken in a large pan with the oil 3-4 minutes per side. Set chicken aside.
Whisk sauce over medium heat until thickens, then add the chicken and broccoli.