Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Chinese five spice
- 1 Tablespoon arrowroot powder
- 2 Tablespoons sesame seed oil
For the Orange Sauce
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon red pepper flakes
- 1 cup (240 grams) freshly squeezed orange juice (about 5 large navel oranges)
- 1 teaspoon orange zest
- 1/4 cup (72 grams) coconut-aminos
- 1 Tablespoon (21 grams) honey
Directions
- Dice the chicken into 1-inch cubes. Add the cubed chicken thighs to a large bowl and toss with the salt, black pepper, Chinese five spice, and arrowroot powder.
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Heat the sesame oil in a large cast iron skillet over medium-high heat. Add the chicken pieces to the hot oil and sear for 3-4 minutes per side, until golden brown. If your pan is not big enough, sear the chicken in batches. Do not crowd the skillet. Remove the skillet from the heat, pour the chicken pieces into a bowl, and set aside.
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Return the hot skillet to the burner and pour ¼ cup of cold water into it. Scrape the bottom of the pan with a spatula to help release any brown pieces of chicken that may be stuck. Discard the liquid contents in the sink and wipe the pan clean for the orange glaze.
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Lower the burner to medium heat. Add the minced ginger, minced garlic, and red pepper flakes to the skillet. Sauté for 20-30 seconds or until the garlic is fragrant. Work quickly to prevent the garlic from burning. Pour the orange juice, orange zest, coconut aminos, and honey into the pan and whisk to combine. Bring the sauce to a simmer while continuing to whisk until it has reduced to about half, which will take about 6-8 minutes.
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Once the sauce has reduced, return the chicken to the pan along with all of its juices. Turn the heat up to high, and using a rubber spatula, toss the chicken in the sauce until it thickens and becomes sticky, about 3 minutes.
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Transfer the chicken to a serving dish and garnish with diced greens and sesame seeds.