Orange Chicken Stir-fry

 Servings: 4        Prep Time: 35min          Total Time: 45min

o    1 1/2 Tablespoons potato starch

o    2 cups orange juice

o    1/3 cup soy sauce

o  1/3 cup rice vinegar

o    4 garlic cloves, minced

o    1 to 2 teaspoons red-pepper flakes (optional - only if you want spicy chicken)

o    Coarse salt

o    1 tablespoon coconut oil

o    3 skinless chicken breasts, cut into ½ inch strips

o    1 head broccoli, cut into florets, stalks peeled and thinly sliced

o    1 pound carrots, peeled and thinly sliced

Place potato starch in a medium bowl. Gradually whisk in orange juice until smooth. Whisk in soy sauce, vinegar, garlic, and red-pepper flakes if desired; Set aside.

In a 5-quart nonstick pot, heat oil over medium-high. Working in batches, cook chicken on one side until slightly browned, 2 to 4 minutes; transfer to a plate and set aside.

Add broccoli, carrots, and ½ cup water to pot. Cook, partially covered, until water has evaporated and broccoli is bright green, 3 minutes. Add reserved chicken and liquid mixture (potato starch has a tendency to separate, so stir before adding); bring to a boil. Cook until chicken is opaque throughout and sauce has thickened, 2 to 3 minutes.

*You can serve this over rice to those family and friends who has still think they need a grain with their meal.

To Freeze: Without rice, allow to cool completely. Freeze in 1 ½ cup servings in airtight containers.

To Cook from Frozen: Remove from container and place in a medium saucepan with ¼ - ½ cups of water per serving. Cover and heat over medium-high heat, stirring occasionally, until heated through, 10-12 minutes.