1 pound chicken boneless thighs or breasts, cut into strips
1 tablespoon coconut aminos (instead of soy sauce)
1 teaspoon grated ginger
1/2 cup potato starch
oil for frying
I cut up the chicken (I did nuggets), then in separate bowl I mixed up the coconut aminos, ginger and potato starch and poured over the top of the chicken in a zip log baggie and let it marinade for as long as you can (at least 15 minutes)
After it was marinaded I fried it in your favorite oil (I used olive oil tonight) It doesn’t take very long be careful not to over cook.
Remove chicken from pan and place on a plate lined with paper towel
for orange sauce (if you decide to add a lot of veggies to this you may want to double sauce recipe)
2/3 cup orange juice
1/3 cup marmalade
2 teaspoons potato starch (halve if using cornstarch)
1/2 teaspoon salt
While chicken is cooking mix this up in a separate bowl and let sit until chicken is done.
After chicken is out of pan, I cut up some onion, red pepper, carrots (cooked ahead of time) and water chestnuts (all of these ingredients are optional)
Then I added the sauce (If you use a lot of veggies you may want to double sauce), cook until bubbly and slightly thickened. Then, add the chicken back in and toss.
I served on wild rice.