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Asian chicken Breast

In a large frying pan, heat oil over medium heat. Add chicken and cook 8–10 minutes on each side until golden brown. In a small bowl, whisk together water, stevia, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over the chicken. Bring to a boil, then reduce the heat. Simmer, uncovered, until the chicken is tender, 30–35 minutes, turning the chicken occasionally. In a small bowl, mix arrowroot and cold water until smooth, then stir in with the chicken. Bring to a boil, then lower the heat to medium. Cook and stir until the sauce is thickened. Sprinkle with green onions and sesame seeds to serve.

Ingredients:

1)

coconut oil : 2 tablespoon

2)

medium chicken breasts, bone in, skin removed : 4

3)

water : 0.33 cup

4)

stevia, or to taste : 0.13 teaspoon

5)

orange juice : 2 tablespoon

6)

reduced-sodium soy sauce : 2 tablespoon

7)

natural ketchup : 2 tablespoon

8)

white vinegar : 1 tablespoon

9)

garlic cloves, minced : 4

10)

crushed red pepper flakes : 0.5 teaspoon

11)

Chinese five-spice powder : 0.25 teaspoon

12)

arrowroot powder : 4 teaspoon

13)

cold water : 2 tablespoon

14)

Green onions, sliced :

15)

black sesame seeds (optional) : 0.5 teaspoon

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