Easy Orange Chicken Recipe

Chicken

1. Line a baking sheet or pizza stone with parchment paper.
2. Place chicken breast chunks on the parchment paper in a single layer.
3. Place in cold oven. Turn oven on to 425 degrees (convection roast if you have the option).
4. Bake for 5 minutes. Flip then bake for 5 more minutes or until they reach the desired crispiness.
5. Toss with prepared sauce.
6. Serve over rice and garnish with toasted sesame seeds, green onions, and/or cilantro.

Orange Chicken Sauce

1. Combine the orange juice, orange zest, coconut aminos, apple cider vinegar, and brown sugar in a large bowl and whisk until fully combined.
2. Heat the coconut oil in a sauce pot over medium heat.
3. Once hot and the oil has fully melted, add the garlic, ginger, red pepper flakes, and a pinch of kosher salt to the pot and cook for 1 minute or until fragrant, stirring frequently.
4. Add the juice mixture to the pot and whisk until combined.
5. Raise the heat to high and bring the sauce to boil.
6. Add 1 tsp tapioca starch to the bowl that previously had the juice mixture.
7. Once the sauce has come to a boil, add three spoonfuls of boiling sauce to the tapioca starch and whisk until you have a smooth paste.
8. While still whisking, add the paste to the boiling sauce and and whisk together well. Boil the sauce for another two minutes.
9. Pour the sauce into a large bowl and allow to sit to thicken until the chicken is ready.