- 1 lb. boneless, skinless chicken thighs (cut into bite size pieces)
- 3 T fat (coconut oil works well here)
- juice of 2 oranges
- zest from 1 orange
- 1 t fresh ginger
- 3 T wheat-free soy sauce
- 1 t chili garlic sauce or sriracha
- 3 green onions, chopped
In a medium size sauce pot, add the orange juice, zest, ginger, soy sauce, and chili garlic sauce or sriracha. Set over medium heat and let simmer to reduce and thicken while the chicken cooks.
In a saute pan, heat 3 tablespoons of the fat of your choice, over medium high heat. Add the chopped chicken thighs and cook until a brown crust has developed on the chicken pieces, approximately 6 minutes.
Add the chicken to the saucepot, and stir to coat with the orange sauce.
Serve topped with sliced green onions.