Chicken breast, boneless, skinless
(cut into cubes)
5 head
Broccoli
(medium; or 4 large)
1/2 tsp
Salt
1/4 tsp
Black pepper
1/4 cup
Arrowroot flour
4 tbsp
Avocado oil
1/3 cup
Coconut aminos, Coconut Secret
1 large
Orange
(juiced! (about 1/2 cup))
1/2 tbsp
Orange peel (zest)
2 tbsp
Apple cider vinegar
1 tsp
Fish sauce
2 clove(s)
Garlic
(minced)
2 tsp
Ginger root
(freshly grated or minced)
1 tsp
Red pepper flakes
1/2 tsp
Sesame oil
(toasted)
1 dash
Salt and pepper
(to taste)
1 tsp
Arrowroot flour
(tapioca OR arrowroot;)
1 tbsp
Water
(cold)
1 tsp
Sesame seeds
(for topping)
1 stalk(s)
Green onion
(thinly sliced for topping)
Instructions
Make the rice according to package directions. Set aside.
Make the sauce: In a small bowl, whisk together all the ingredients for the sauce, set aside.
For Slow Cooker Method
Sear the chicken (Optional):For a crispier texture, pan-fry it on the stove for a couple minutes before adding it to the slow cooker. It’s an extra step but makes a HUGE difference! Heat oil in a large skillet over medium-high heat. (You can skip this stove-top step if you prefer or are in a pinch. Just add chicken directly to slow cooker. Chicken will not have that crispy coating) Cook chicken (in batches) about 2-3 minutes on each side, until lightly browned. (You may have to cook in batches)
Add chicken to slow cooker: Transfer chicken to a 6 quart slow cooker and pour sauce over chicken. Cover and cook on LOW for 2.5 - 4 hours or HIGH for 1.5 - 3 hours. Optional for thickening the sauce: About 30 minutes before serving, whisk together the tapioca starch and water in a small bowl and stir into the slow cooker. Cover and cook on HIGH for another 20-30 minutes or until the sauce has thickened up. (if your slow cooker is not hot enough to thicken the sauce - pour sauce into a pot and heat on the stovetop on high to thicken the sauce or you can just skip the starch slurry instead).
Sauté or steam broccoli until bright green and you can stick a fork in it.
Sprinkle with sesame seeds and green onions. Serve with rice and broccoli.
For Instant Pot Method:
Turn Instant Pot to SAUTE. Add the oil and allow the Instant Pot to heat up. Sear the chicken in batches (placing the browned chicken on a paper-towel lined plate) about 3-4 minutes on each side, until lightly browned. Once all the chicken is browned, add everything back to the Instant Pot and pour sauce over top. Close and seal Instant Pot. Set on MANUAL for 3 minutes, let naturally release for 10 minutes. Open lid then press the OFF button and then press the SAUTE button. Combine the arrowroot starch with water and stir into the Instant Pot. Allow the sauce to bubble and thicken up.
Sauté or steam broccoli until bright green and you can stick a fork in it.
Sprinkle with sesame seeds and green onions. Serve with rice and broccoli.
For The Stovetop:
Heat 2-3 tablespoons oil (or enough to lightly coat the bottom of the pan) in a large skillet over medium-high heat. Working in batches, add chicken and pan fry until golden and cooked through, about 3-5 minutes per side. Transfer to a large platter lined with paper towels. Repeat. Wash and wipe down the same skillet. Make the sauce: In a large bowl, whisk together all the sauce ingredients including the starch and water. Pour into the skillet and heat on medium high. Allow to bubble and thicken while whisking and turn off the heat. Taste and adjust seasoning. Add the cooked chicken to the pan and toss wit the heated orange sauce, coating well. Once hot, transfer to a platter.
Sauté or steam broccoli until bright green and you can stick a fork in it.
Sprinkle with sesame seeds and green onions. Serve with rice and broccoli.
