SUGAR FREE LOW CARB ORANGE CHICKEN

Ingredients (makes 4 servings)
Chicken:

• 1/4 cup virgin coconut oil (60 ml)
• 1.1 lb chicken thighs, skinless and boneless (500 g)
• 1 head broccoli, cut into small florets (225 g/ 8 oz)
• 1 tbsp sesame seeds

I must at this time reassure you that I agree, regular orange chicken sure is yummy to eat. However, I kind of like the thought of a lower carb version myself. Orange chicken is normally made with the darker meat from a chicken. My recipe features chicken breast, or the light meat. Light meat is usually preferred in a skinny version of about anything.

Sauce:

• 1/4 cup tamari sauce or coconut aminos (60 ml)
• 1/4 cup fresh orange juice (60 ml/ 2 fl oz)
• 1 tsp chili oil or toasted sesame oil
• Optional: 1 tbsp Swerve or Erythritol
• zest of 1/2 orange

Suggested sides:

• cauliflower rice, 1 to 1 1/2 cups per serving (here's how you can make cauli-rice)
• shirataki rice, 1 cup per serving
• more steamed broccoli, 1 cup per serving

Instructions

1. Cut the chicken into 2 1/2 cm/ 1-inch pieces. Heat the coconut oil in a large skillet or wok over high heat. Add in the chicken and brown 3-4 minutes per side until golden.
2. Add in the broccoli and stir-fry 3-4 minutes.
3. Whisk together the sauce ingredients in a small bowl then pour over the chicken and broccoli. Cook 2-3 minutes until the sauce is reduced.
4. Sprinkle in the sesame seeds and serve with cauli-rice, shirataki rice or more broccoli.