Easy Whole30 Chinese Orange Chicken: Paleo, Gluten-Free

INGREDIENTS:

• 2 pounds chicken breasts, cut into 2-3 inch cubes
• 1 cup cassava flour (or coconut, tapioca or almond flour)
• 3 tablespoons avocado oil (or olive oil)
• 2 tablespoons ghee
• 2 Medjool dates, pitted
• 1/2 cup orange juice
• 1/2 cup coconut aminos
• 2 tablespoons creamy almond butter
• 2 teaspoons sesame oil
• 2 teaspoons salt, divided
• 2 teaspoon garlic powder, divided
• 1 teaspoon minced ginger
• 1 teaspoon white wine vinegar (or apple cider vinegar)
• 1/2 teaspoon Chinese 5 Spice
• 1/2 teaspoon pepper
• Optional: 2 teaspoons arrowroot flour to thicken the sauce

INSTRUCTIONS:

1. Mix flour, 1 teaspoon salt, and 1 teaspoon garlic powder together in a large bowl. Add chicken cubes. Toss with your hands until equally coated.
2. Heat avocado oil and ghee in a large skillet until melted and hot.
3. Add some of the chicken cubes (do not overcrowd the pan) using tongs, and cook until browned, about 2 minutes per side. Remove and set on a plate. Repeat process with remaining chicken until all are cooked. Note: you may have to add additional ghee and oil to the pan if doing more than 2 batches.
4. For the sauce: in the same pan, add orange juice, coconut aminos, almond butter, sesame oil, 1 teaspoon salt, 1 teaspoon garlic powder, minced ginger, vinegar, 5 spice seasoning, pepper and dates. The dates will not be covered by the sauce but that’s okay. Just ensure to flip dates over as sauce comes to a simmer.
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