Spicy Honey Orange Chicken

Ingredients:
2 lb. boneless, skinless chicken breasts, 
cut into bite-sized pieces
4 T corn starch or arrowroot starch
salt and pepper to taste
3 T olive oil or sesame oil
1 red and 1 orange pepper, sliced
1 medium onion, sliced

Sauce Ingredients:
3 cloves garlic, minced
1/2 cup orange juice
1/2 cup honey
1/3 c water
1/3 cup soy sauce or Bragg's Liquid Aminos or Coconut Aminos
1/4 cup French wine vinegar or rice wine vinegar
1 teaspoon Sriracha, or more to taste
3 T arrowroot starch or cornstarch or tapioca starch
1/2 t ground ginger 
1/2 t white pepper
zest of one half of an orange (optional)
toppings: thinly-sliced green onions

Directions:
Place starch and salt and pepper in a ziploc bag. Put chicken in bag, seal and shake. Cook half of chicken about 4 minutes in 2 T hot sesame oil. Remove and set aside. Cook the rest of the chicken and remove from pan.

Heat 1T oil in a large saute pan over medium-high heat.  Add peppers and onions and sauté until they start to get soft, but not squishy. They will cook some more in the sauce.

While the chicken and veggies are cooking combine all of your sauce ingredients in a bowl and whisk together. After removing chicken, and veggies begin to get soft, pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then add chicken back to pan and boil for an additional minute or two until thickened. Remove from heat and serve over quinoa or rice. Garnish with green onions and/or sesame seeds. 

Serve over cooked rice or quinoa. (I like to cook mine in chicken broth instead of water.)