SHEET PAN ORANGE CHICKEN

Start by chopping 4 boneless, skinless chicken thighs into bite size pieces. Then, add to a mixing bowl and coat evenly in 3 tbsp of flour (gluten free or regular!). Transfer to a lined sheet pan and bake on 450°F for 12 minutes. While the chicken is cooking, make the sauce—combine 1/2 cup of orange juice, 1 tbsp of coconut or avocado oil, 2 tbsp of soy sauce, 1 tbsp of rice vinegar, 1 tbsp of agave or honey, 1/4 tsp of grated ginger, 2 cloves of minced garlic, and 1/2 tsp of sesame oil. Whisk over medium heat. Once it’s simmering, add 1 tbsp of corn starch, arrowroot powder, or gluten free flour and whisk. Turn off the heat and let the sauce thicken. Once the chicken is done, take it out of the oven and pour 3/4 of the sauce on top. Broil on high for 5-7 minutes, or until it starts to get crispy. Serve with steamed broccoli and jasmine rice & pour the rest of the sauce on top!