Coach Melissa’s Tip: The first time I made this sauce it thickened really nicely without adding the arrowroot and water mixture (a.k.a. slurry). I made this the other day and I had to add a slurry to it to thicken it. So, I always have arrowroot ready to be mixed with water when I make sauces like this just in case.

Prep Time: 10 minutes

Cook Time: 30-35 minutes

Ingredients:

2 tbls Cooking fat of choice

1-1 1/2 lbs uncooked chicken, cubed

1 c orange juice

2 tbls tamari soy sauce or coconut aminos

1/2 tsp garlic powder

1/2 tsp ginger powder

2 tbls maple syrup

2 tbls arrowroot mixed with water (if needed, see Coach’s Note above)

Medium red bell pepper, chopped

Green onions sliced for topping

Cauliflower rice, white rice, or brown rice for serving

Method:

1. Heat 2 tbls cooking fat in a medium size skillet. Add cubed chicken to the skillet and cook for about 10 minutes.

2. While the chicken is cooking, mix orange juice, tamari (or coconut aminos), ginger powder, garlic powder, and maple syrup in a medium saucepan using a whisk. Heat on medium and whisk occasionally until the orange sauce thickens. If the sauce doesn’t thicken, mix 2 tbls of arrowroot with water and add to the sauce. Whisk until the sauce thickens.

3. When the chicken is just about done cooking add the chopped red bell pepper. Mix the chicken and bell pepper and cook until the bell peppers are slightly crunchy and the chicken is cooked through.

4. When the sauce is thickened, add the cooked chicken and red bell pepper to the saucepan with the orange sauce. Coat the chicken and red bell peppers in the sauce. Remove from heat.