Name: Spicy Orange Chicken
Ingredients: 4 boneless (skinless chicken breasts, cubed); Salt (to taste); ~1/3 cup cornstarch (for coating); 1 hot pepper (thinly sliced (adjust according to your spice preference)); 2 tablespoons oil (such as avocado or vegetable oil); Sesame seeds (for garnish); Cooked rice (for serving); Asian salad kit (for serving); Orange sauce ingredients (below); * 1 cup fresh squeezed orange juice from Navel Oranges (about 2-3 oranges); * 2 tbsp rice vinegar; * 1/4 cup coconut aminos (tamari or soy sauce (i like coconut aminos because they bring sweetness and I don’t have to add honey)); * 1-2 tablespoons honey (optional, adjust to taste)

In a bowl, combine the cubed chicken breast with a sprinkle of salt and coat them with cornstarch.
In a separate bowl, whisk together the orange juice, rice vinegar, coconut aminos or soy sauce and honey (if using) to make the orange sauce. Taste to ensure you like the flavors
Heat the oil in a large skillet or wok over medium-high heat. Add the sliced hot pepper and cook for about 1 minute until fragrant.
Add the coated chicken cubes to the skillet and cook until golden brown and cooked through, about 5-6 minutes, stirring occasionally.
Once the chicken is cooked, pour the prepared orange sauce over the chicken in the skillet. Stir to coat the chicken evenly.
Allow the sauce to simmer for a few minutes until it thickens. If you notice it is not thickening, add 2 tsp corn starch to 2 tbsp of water and whisk together in a separate bowl. Add to the sauce and stir on medium high heat. It should thicken within 1-2 minutes.
Once the sauce has thickened, remove the skillet from the heat. Sprinkle sesame seeds over the chicken.
Serve the spicy orange chicken hot over cooked rice and alongside an Asian salad kit. Enjoy!

Spicy Orange Chicken