Heat 1 tablespoon of oil in a large non-stick pan over medium heat. Add chicken, and sprinkle with garlic powder, chili flakes sea salt and pepper.
Cook stirring occasionally, until chicken is golden brown and cooked through, then set aside on a plate
In the same skillet add the remaining oil, and stir fry the ginger, bell pepper and onion, for 2-3 minutes.
Meanwhile, in a small bowl whisk orange juice, soy sauce, and cornstarch. Pour the sauce over the stir-fried veggies and stir to combine and deglaze all those delicious brown bits from the bottom of the pan.
Return the chicken to the pan and cover with the sauce, cooking for a few more minutes until everything is heated up.
Garnish with sliced scallions, sesame seeds, and orange slices. Enjoy!
Video
Notes
Substitutes:
Consider using shrimp in place of chicken
Tapioca or arrowroot flour in place of cornstarch
Avocado oil in place of olive oil
Storage:Place leftovers in a container and store in the fridge for up to 3 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.