Orange Chicken and Broccoli

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Servings: 4 Prep: 30 min Cook: 10 min Dairy Free GAPS Gluten Free Paleo Budget Freezable Junk Food Makeover Kids Simple Stovetop Added about 1 month ago Updated about 1 month ago

Ingredients

For the chicken: 1 ½ pounds chicken thighs 3 heads broccoli 3 tablespoons extra virgin olive oil 1 teaspoon sea salt, to taste For the slurry: 2 tablespoons arrowroot 4 tablespoons water For the sauce: ½ inch fresh ginger 2 large oranges 4 teaspoons minced garlic ¼ cup coconut aminos ½ cup water 2 tablespoons honey, or double if you would prefer it sweeter sea salt, to taste red pepper flakes, to taste

Instructions

1. For the chicken: Chop chicken and broccoli.

2. Add olive oil to a skillet over medium-high heat. Season chicken with salt. Working in batches as needed, add chicken to the pan and brown both sides.

3. Meanwhile, in a separate pot, steam broccoli until just tender-crisp. Drain and set aside.

4. For the slurry: Combine arrowroot with water to make a slurry and set aside.

5. For the sauce: Grate ginger. Zest half the oranges and juice all oranges into a small bowl.

6. Add garlic, orange juice and zest, coconut aminos, water, honey, salt, red pepper flakes, and ginger to a small saucepan over medium-high heat.

7. Mix together, then bring to a simmer.

8. Add arrowroot slurry a bit at a time and stir constantly until sauce thickens - about 2 minutes.

9. If you want a thicker sauce, repeat adding the slurry and allowing to thicken until your desired consistency is reached. Remove sauce from heat and set aside.

10. Once chicken is browned, pour sauce over the chicken and cook for 4-5 minutes, until chicken has cooked though.

11. The chicken is cooked through when a meat thermometer is inserted and reads 165F.

12. Add broccoli to the chicken, and cook for another 1-2 minutes.

13. Remove from heat and serve! If serving leftovers, if you want the sauce to rethicken, repeat step 7 until desired consistency is reached.