{recipe} Orange Chicken

Sometimes I crave Chinese food, but as most of us know that Chinese food is filled with so many additives, preservatives, and even msg.  So it is just  better to attempt to make it home with wholesome and nourishing ingredients.  Simplicity and easiness is always a winner.

 ORANGE CHICKEN:
Adapted from the Weelicious cookbook
* serves 4

1 cup orange juice (check the label)
2 tsp fresh ginger, peeled + grated
2 tsp honey
1 garlic clove, minced
2 tbsp coconut aminos
1/4 tsp celtic sea salt
1 tbsp ghee
1 lb chicken breast, cubed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snow peas, halved
1 tbsp arrowroot powder + 1/4 cup water (should a thicker sauce be desired)
brown rice or the perfect basmati rice for serving

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

In a large glass measuring cup whisk together the orange juice, grated ginger, minced garlic, coconut aminos, and salt.

Using a wok heat and melt the ghee over medium high heat.  Add the cubed chicken to the wok and until evenly browned on all sides.  Add the all the sliced veggies to the wok, and saute for 3-5 minutes.

Transfer the cooked chicken and veggies to glass bowl.  Dump the sauce mixture into the wok, bring the sauce to a boil, and cook for about 5  minutes until the thickened and shiny.  You can add the arrowroot slurry at this point should you desire a thicker sauce.

Add the chicken and veggies back to the wok, and cook for 5 more minutes.

Serve warm with brown or white rice.

Keep the orange chicken in an airtight container in the refrigerator for up to 4 days.