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jillianchandler
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In a bowl, mix soy sauce or brags liquid aminos, rice vinegar, orange juice, orange marmalade, honey, red pepper sauce and tapioca starch. Set aside.
Chop chicken into small bite-size pieces.
Set a nonstick skillet on medium high heat and spray with coconut oil. Add the chicken and cook until it is about 90% finished.
Pour in the orange sauce and stir quickly. Reduce the heat, allow the sauce to thicken and continue stirring.
Garnish with sesame seeds and green onions. (optional)
Serve with brown rice or quinoa.
Approximate Macros per Serving: