Paleo Orange Chicken with Jicama 'Rice'

Ingredients

• 1.5 lb Chicken Thighs
• 1/2 cup Almond Flour
• 1/4 cup Tapioca Starch
• 1/2 cup Orange Juice
• 1 tbsp Orange Zest
• 2 tbsp Coconut Aminos
• 1 tbsp Rice Wine Vinegar
• 2 tbsp Maltose-Free Honey
• 1 large Jicama

Instructions

1. 1Cut the 1.5 lb Chicken Thighs into bite-sized pieces, about 1-inch cubes.
2. 2In a medium bowl, combine the 1/2 cup Almond Flour and 1/4 cup Tapioca Starch. Add the chicken pieces to the bowl and toss until each piece is evenly coated with the almond flour and tapioca starch mixture.
3. 3Heat about 1/2 inch of coconut oil in a large, heavy-bottomed skillet (like a 12-inch cast iron skillet) over medium-high heat until it shimmers. Carefully add the coated chicken pieces in a single layer, being careful not to overcrowd the pan (you may need to do this in batches). Fry for 5-7 minutes per side, until the chicken is golden brown and crispy, and reaches an internal temperature of 165°F (74°C). Transfer the cooked chicken to a plate lined with paper towels to drain.
4. 4While the chicken is cooking or draining, prepare the sauce. In a medium saucepan, combine the 1/2 cup Orange Juice, 1 tbsp Orange Zest, 2 tbsp Coconut Aminos, 1 tbsp Rice Wine Vinegar, and 2 tbsp Maltose-Free Honey.
5. 5Place the saucepan over medium heat and bring the orange sauce mixture to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce has slightly thickened. It should coat the back of a spoon.
6. 6Add the cooked chicken pieces back into the saucepan with the thickened orange sauce. Gently toss the chicken to coat each piece evenly with the sauce. Cook for 1-2 minutes more, just to heat the chicken through.
7. 7While the chicken is coating, finely dice the 1 large Jicama into very small pieces, about the size of rice grains. This will be your jicama 'rice'.
8. 8Serve the saucy chicken immediately over a bed of the finely diced jicama 'rice'.

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