I use one medium orange for this recipe. If you don’t have an orange on hand, use orange juice and skip the orange zest.For toasted sesame seeds: place them in a skillet or frying pan over medium heat and shuffle the seeds occasionally, toasting for about 5 minutes or until they become fragrant and brown a bit.For SCD, honey only and avoid sesame seeds.
Trim any excess fat off the chicken and then cut the thighs into bite-size pieces.
Combine the chicken, salt, and garlic powder in a bowl and blend well.
In a separate bowl, prepare the sauce by combining all the ingredients and whisk to blend well.
Preheat a large skillet, frying pan or wok on a medium heat and add the oil to it.
Spread the chicken pieces across the skillet and brown for a few minutes.
Add the sauce to the browned chicken and lower the heat to a simmer. Cook the chicken and sauce for 5 to 10 minutes, or until the chicken is cooked thoroughly.
Serve with steamed carrots, broccoli, cauliflower, snap peas, and cauliflower "rice" (recipe below). Optionally, top with toasted sesame seeds and diced green onion.
Store leftovers, if you have any, in the refrigerator for a few days, or freeze for a few months.