1tbsparrow root powder whisked with a little waterjust enough to make a slurry
Instructions
Make your marinade with the 2 Tbsp tamari or coconut aminos, 1 tsp grated ginger and 1 tsp sesame oil
Season your chicken with salt and pepper
Put the marinade in a large ziplock bag, add the chicken, and coat well
Marinade chicken 30 minutes in the refrigerator
Next pan fry chicken pieces skin side down with 2-3 Tbsp of olive oil over medium- to medium-high heat until browned. About 7-10 min
Once browned, place chicken on a roasting rack or cookie sheet in the oven for about 30 min at 350º F. Check to make sure the chicken is cooked through thoroughly before removing from oven
Let the chicken rest while you make your orange sauce
In a frying pan over medium- to medium-high heat, combine water, orange juice, honey, rice vinegar, tamari, orange zest, ginger, red pepper flakes, and garlic
Whisk in the pan, stirring frequently
Bring sauce to a boil
Whisk in arrow root mixture.
Sauce should start to thicken. If it doesn't, add a little more arrow root
Reduce heat to simmer. The sauce should thicken even more as it cools
Pour the orange sauce over the chicken
Garnish with orange slices, sesame seeds, green onions or whatever you like
Enjoy!
Notes
* Tamari is derived from soybeans. If you want to stay completely soy-free with this delicious recipe, in place of the tamari use 2 tablespoons of coconut aminos for the marinade and another 2 tablespoons for the sauce.
Keyword orange chicken, baked chicken, marinade, sauce, Asian