ORANGE CHICKEN - TK

Ingredients

• 2 large skinless, boneless chicken breasts (about 1 pound), cut into smaller bite sized pieces
• 3 tablespoons coconut aminos (or tamari or soy sauce), divided
• 2 tablespoons rice vinegar (mirin), divided
• 1 teaspoon honey or agave
• 1 cup English cucumber, cut into matchstick pieces
• 1/2 cup thinly sliced radishes
• Zest & juice of 1 large orange
• 1 tablespoon coconut sugar (or brown sugar)
• 1 teaspoon sesame oil
• 1 clove garlic, grated or finely minced
• 1 thumb sized piece of ginger, grated or finely minced *see cook's note
• 3 tablespoons cornstarch
• 4 ounces sugar snap peas (cut in long thin strips for a pretty presentation)
• 2 ounces baby carrots, cut in thin strips lengthwise
• 1 sliced red Fresno or jalapeño pepper (optional)
• 3 tablespoons grapeseed oil or other oil with a high smoke point (like avocado oil)
• 2-3 cups cooked rice to serve ( I love my Cilantro Lime Jasmine Rice for this).
• 1/4 cup chopped peanuts or cashews
• 2 scallions, sliced thinly on the diagonal
• 1 tablespoon sesame seeds