Ingredients
Units
Scale
For the sauce
- 1/2 cup orange juice
- 1/3 cup chicken broth
- 3 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tbsp honey
- 2 tsp arrowroot starch
- 1/2 tsp ginger powder
- Salt and pepper to taste (omit pepper for AIP)
For the skillet
- 2 tbsp avocado oil
- 1 cup broccoli florets
- 1 lb ground chicken
- Salt and pepper to taste (omit pepper for AIP)
- 2 tsp garlic powder
- 1 tsp ginger powder
- 2–3 cups cauliflower rice (or steamed rice if tolerated) to serve
Instructions
- Combine the ingredients for the orange sauce. Stir well and season further to taste.
- Using a large pan, heat the avocado oil over medium heat. Add the broccoli and saute for 4-5 minutes or until lightly crisp. Season to taste and set aside.
- Add the ground chicken to the pan and crumble until fully cooked. Season with salt, pepper, garlic, and ginger powder.
- Add the broccoli and sauce to the pan and stir for 2-3 minutes until the sauce thickens and fully coats the chicken and broccoli.
- Serve in bowls with a side of rice or cauliflower rice and top with green onion.
Notes
All nutrition facts are estimated and will vary.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dishes
- Method: Stove Top
Nutrition
- Serving Size: 1 serving
- Calories: 287
- Fat: 16.5g
- Carbohydrates: 14.7g
- Fiber: 2g
- Protein: 21.9g
Keywords: orange chicken bowls