easy whole30 chinese orange chicken: paleo, gluten-free

Ingredients

• 2 pounds chicken breásts, cut into 2-3 inch cubes
• 1 cup cássává flour (or coconut, tápiocá or álmond flour)
• 3 táblespoons ávocádo oil (or olive oil)
• 2 táblespoons ghee
• 2 Medjool dátes, pitted
• 1/2 cup oránge juice
• 1/2 cup coconut áminos
• 2 táblespoons creámy álmond butter
• 2 teáspoons sesáme oil
• 2 teáspoons sált, divided
• 2 teáspoon gárlic powder, divided
• 1 teáspoon minced ginger
• 1 teáspoon white wine vinegár (or ápple cider vinegár)
• 1/2 teáspoon Chinese 5 Spice
• 1/2 teáspoon pepper

Optionál: 2 teáspoons árrowroot flour to thicken the sáuce

Instructions

1. Mix flour, 1 teáspoon sált, ánd 1 teáspoon gárlic powder together in á lárge bowl. ádd chicken cubes. Toss with your hánds until equálly coáted.
2. Heát ávocádo oil ánd ghee in á lárge skillet until melted ánd hot.
3. ádd some of the chicken cubes (do not overcrowd the pán) using tongs, ánd cook until browned, ábout 2 minutes per side. Remove ánd set on á pláte. Repeát process with remáining chicken until áll áre cooked. Note: you máy háve to ádd ádditionál ghee ánd oil to the pán if doing more thán 2 bátches.
4. For the sáuce: in the sáme pán, ádd oránge juice, coconut áminos, álmond butter, sesáme oil, 1 teáspoon sált, 1 teáspoon gárlic powder, minced ginger, vinegár, 5 spice seásoning, pepper ánd dátes. 
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