Paleo Orange Chicken

In a small bowl, whisk orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes and a pinch of salt and pepper. Set aside.

In a medium, high-sided frying pan, heat avocado oil (for the sauce) up on medium heat. Add ginger and garlic and cook until fragrant, about 1 minute. Add the orange juice mixture, stirring so the garlic and ginger mix into it. Meanwhile, place the tapioca starch into a medium bowl.

Turn the temperature up to high and bring to a boil. Once boiling, add 2 teaspoons of the sauce into the tapioca starch and whisk until smooth. While whisking, pour tapioca mixture into the sauce and stir in well.

After you add the tapioca, boil the sauce for 2 minutes. Then, turn the heat down to medium/low and cook an additional 3–4 minutes until sauce is thick and glossy. Transfer to a large bowl, cover, and let stand to thicken up more while you make the chicken.

For the chicken, in a large frying pan over medium/high heat, heat avocado oil. Do not to crowd the chicken. (I fry mine in 2 batches, using 1 tablespoon of oil each time. Adjust according to the size of your pan.)

While the oil heats, place tapioca starch and a pinch of salt and pepper into a large resealable bag. Add chicken cubes, seal the bag and toss until chicken is coated in the starch.

Place chicken into the hot oil (again, don’t crowd them) and cook until golden brown and crispy, about 2–3 minutes each side, flipping once. If your chicken cooks too quickly, reduce the heat a little bit. Repeat with the second batch of chicken if necessary.

Once cooked, transfer to a paper-towel lined plate and gently blot out any excess oil. Place the chicken into the bowl with the sauce. Add orange segments and toss until sauce coats everything.

Serve over top of cauliflower rice, or white rice, garnished with green onion and sesame seeds. Devour.