If you love orange chicken like me, you’ll love this healthier version. Unlike takeout orange chicken, this is not fried and the recipe calls for ground chicken instead. This makes for a quick dinner and with big flavors. We serve ours over cauliflower rice for an easy dinner bowl.

Ingredients:

• Toasted Sesame oil
• 1 lb ground chicken
• 5 tbsp apple cider vinegar (ACV)
• 1/2 tbsp toasted sesame oil
• 1 1/2 tsp Bragg’s liquid aminos 
• 2 TBSP water
• 2 TBSP liquid coconut aminos
• Zest of a small orange, juice of half the orange
• 1 tbsp minced fresh ginger root
• 4 garlic cloves minced
• 1/4 tsp crushed red pepper flakes
• Garnish: Sliced scallion, black sesame seeds
• Serve with: Cauliflower rice, cooked to package instructions 

Instructions:

• Heat a little toasted sesame oil to a pan, once hot brown the ground chicken. 
• Make the sauce and set it aside: Combine ACV, 1 tbsp toasted sesame oil, liquid aminos, water, coconut aminos, zest and juice of half an orange to a bowl.
• When the chicken is thoroughly cooked add the ginger, garlic and pepper flakes – saute for 3 minutes. 
• Add the sauce to the pan, bring to a boil and then reduce to simmer for 6 minutes.
• Meanwhile sauté your cauliflower rice until desired firmness.
• Serve orange chicken over cauliflower rice, garnish with scallions and sesame seeds