I can't remember the last time I ate Chinese food, yet when I was deciding what to meal prep this weekend, for some reason Chinese food sounded good. Then I remembered this dish I used to make that was my sister's favorite, and decided to make a Paleo version. This dish is on the sweet side because of the fresh orange juice, so feel free to add a dash of cayenne pepper if you want it to have a bit more kick. I used a fresh naval orange and zest from a blood orange only because I forgot to zest the orange before I peeled it and it was the last naval orange I had. I still had one blood orange, so I used its zest, but using zest from the naval orange will be just fine.
I served this dish over some cauliflower rice and topped it with sesame seeds and scallions. You could sub the vegetables for anything you prefer, like mushrooms and/or carrots. Some bok choy might be nice too. I love that the broccoli absorbs the sauce, and the bell pepper gives it some crunch. I used green bell pepper because that was what was on sale at the grocery store, but again, feel free to use any color you prefer.
To make this dish Whole30 compliant, simply omit the honey. If your orange is sweet enough, the dish will be sweet without the honey anyways.
To make this dish in a slow cooker simply add 1/2 - 1 c chicken broth to the coconut amino mixture as the dish should thicken up while cooking. You'll place the arrowroot coated chicken, broccoli and bell pepper in the slow cooker, then poor in the suace. Cook on low for 4 hours. If the sauce is too thin, you can add 1 tsp more of arrowroot powder and mix, and cook an additional 20 minutes. If it's too thick, simply add more chicken stock or orange juice.
1 1/2 lb chicken breast
1/4 c arrowroot powder + 1 tsp
1 large head broccoli, stems removed
1 green bell pepper, diced
1/2 c coconut aminos
1/4 c freshly squeezed orange juice (I used about 3/4 of an orange)
2 T tomato paste
1 T honey
1 tsp apple cider vinegar
2 cloves garlic, minced
1 tsp ground ginger
1 T orange zest
scallions, thinly sliced
1. Cut chicken breast into 1'' strips
2. Place chicken in deep bowl and toss with 1/4 cup arrowroot powder to coat
3. In separate bowl, pour in coconut aminos, orange juice, ginger, garlic, apple cider vinegar, tomato paste, honey, orange zest and 1 tsp arrowroot powder and whisk until combined (you can add the cayenne, too, if you choose to use it)
4. Heat 1 T coconut oil in a frying pan
5. Cook chicken for 1-2 minutes on each side, just until outside is cooked
6. Add broccoli and bell peppers to the pan
7. Add sauce to the pan and cook on medium-high for about 7-8 minutes, or until chicken is cooked
8. Lower heat to simmer and simmer chicken for about 10 minutes, or until thickened, stirring every 2-3 minutes to keep from burning on the bottom
9. If sauce is still too thin, you could add more arrowroot powder
Serve over cauliflower rice and garnish with sesame seeds and/or scallions