Paleo Orange Chicken with Zucchini Noodles

Ingredients

• about 680 g Chicken Thighs
• 4 Zucchini
• 1/2 cup Orange Juice
• 1/4 cup Coconut Aminos
• 2 tbsp Rice Vinegar
• 1 tbsp Honey
• 1 tsp Ginger
• 2 cloves Garlic
• 1 tbsp Orange Zest
• 2 tbsp Arrowroot Powder
• 1 tbsp Sesame Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1On a clean cutting board, cut the about 680 g of Chicken Thighs into 2.54 cm (2.5 cm) cubes. In a medium bowl, toss the cut chicken with 1 tbsp of Arrowroot Powder until each piece is evenly coated.
2. 2Using a spiralizer, transform the 4 Zucchini into noodles and set them aside. In a separate medium bowl, whisk together the 1/2 cup of Orange Juice, 1/4 cup of Coconut Aminos, 2 tbsp of Rice Vinegar, 1 tbsp of Honey, 1 tsp of Ginger, the 2 cloves of minced Garlic, and 1 tbsp of Orange Zest. Then, whisk in the remaining 1 tbsp of Arrowroot Powder until the sauce is smooth.
3. 3Heat 1 tbsp of Sesame Oil in a large wok or a 30.48 cm (30 cm) skillet over medium-high heat (approximately 190.6°C/190°C). Add the coated chicken cubes and cook for 6-8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through, reaching an internal temperature of 74°C.
4. 4Pour the prepared sauce over the cooked chicken in the wok. Bring the sauce to a gentle simmer and cook for 2-4 minutes, stirring constantly, until the sauce visibly thickens and coats the chicken.
5. 5Add the spiralized 4 Zucchini noodles to the wok with the chicken and sauce. Toss gently to coat the noodles and cook for 2-3 minutes, until the zucchini noodles are tender-crisp but still have a slight bite. Serve immediately.

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