Prep time is about 5 minutes on this one! whoop!
I began with four skinless, boneless chicken breasts that I sliced in half lengthwise and then cut into bite-sized pieces. I find that they cook a lot more evenly that way and it saves a ton of time when cooking chicken in recipes like this. You’ll definitely want to make sure you are using a very sharp knife and I like to pop my chicken into the freezer for about 15 minutes before slicing, as it makes them perfect for cutting, in my opinion.
I tossed my chicken into a skillet with a bit of oil. I used coconut oil as I was trying to make this recipe as Paleo-friendly as possible. While my chicken was browning, I mixed together the sauce for the chicken. While traditional orange chicken always calls for frying the chicken bites in a cornstarch batter. I omitted that part to reduce a few calories. Believe me, you won’t miss it once you taste the sauce on this chicken!
Once the chicken was browned, I removed it from the skillet as I cooked the sauce to reduce it for the dressing. You are going to love the substitutions I made. It tastes so fresh and delicious!