HEALTHY ORANGE CHICKEN {WHOLE30, PALEO, GLUTEN-FREE, KETO}

INGREDIENTS

• 2 lbs chicken breast
• 2 tsp baking soda optional
• 1 tsp olive oil, divided
• 2 tsp sesame oil
• 3 tbsp fresh ginger, minced
• 4 cloves garlic, minced
• 4 tbsp orange zest
• 1/3 cup coconut aminos or soy sauce, reduced sodium
• 1/3 cup rice vinegar
• 1/2 cup orange juice
• 2 tsp sriracha optional

SLURRY

• 2 tbsp arrowroot powder
• 1 tbsp cool water

US Customary - Metric

INSTRUCTIONS

INSTANT POT INSTRUCTIONS

1. Cut chicken breast into bite-sized pieces. Toss with baking soda, stirring to distribute. Set aside.
2. Chop the ginger, garlic, zest and juice the oranges. 
3. Rinse the chicken thoroughly. I place it in a small strainer and rinse until it runs clear. Pat dry with paper towels.
4. Set the Instant Pot to Saute and allow to heat up for two minutes. Add olive and sesame oil. Add chicken and cook for 2 minutes, stirring occasionally.
5. Push the chicken to the sides of the Instant Pot, add another tiny drizzle of olive oil, then add ginger and garlic. Stir for 1 minute. Turn Instant Pot to off.
6. Add a splash of the orange juice to the pot and use a wooden spoon to deglaze (fancy way of saying "scrape") any stuck on residue off the bottom of the Instant Pot.
7. Add the rest of the ingredients through the arrowroot. Place the lid on the Instant Pot, press Manual>High Pressure>5 minutes.  Mix the arrowroot and water until smooth and set aside.
8. When the Instant Pot has finished cooking, use a clean kitchen towel to flip the vent to "venting" for a quick release. 
9. Open the lid and press Saute. Add the arrowroot slurry to the chicken and mix. Allow it to come to a boil, stirring often until the sauce begins to thicken - about 5 minutes. Top with sliced green onion and sesame seeds.

FRYING PAN/WOK INSTRUCTIONS

1. Follow steps 1-3 above. Make the arrowroot slurry and set aside.
2. Heat a large frying pan or wok over medium-high heat. Add 1 tsp olive oil and sesame oil to the pan. Swirl to coat. Add the chicken and cook for 4-5 minutes. Add ginger and garlic and cook for 1 more minute.
3. Push the chicken to the sides of the pan and add the rest of the ingredients including the arrowroot slurry to the pan. Cook thoroughly until the chicken is completely white when a test piece is cut.

RECIPE NOTES

If you're not Whole30/Paleo, you can use cornstarch instead of arrowroot and soy sauce instead of coconut aminos.

source:https://ift.tt/2tPNSad