Skinny Orange Chicken

First, we will marinate the Boneless, Skinless Chicken Thighs (2 lb) with the Baking Soda (1/2 Tbsp) in a bowl to help absorb the other flavors. Also, add the Fish Sauce (1/2 Tbsp) and Soy Sauce (1 tsp) at this time. After thoroughly mixing, let the bowl rest in a room temperature room for 15 minutes.

Heat a wok on high heat and add Coconut Oil (1/4 cup) until melted. Stir fry a little bit of chicken at a time (so it can cook evenly) and once finished, transfer to a plate. Repeatedly cook the remaining chicken until all the chicken is done.

In the same wok, cook the Red Onions (2) and stir fry for a few minutes at high heat.

In a bowl of whisk together the Water (1 1/2 cups) add the Corn Starch (3 1/2 Tbsp), Soy Sauce (1/2 Tbsp), Oyster Sauce (1/4 cup), Brown Sugar (1/2 cup), Apple Cider Vinegar (1/4 cup) the Oranges (3).

In the pan of red onions, add the Garlic (1/2 Tbsp) and Broccoli Florets (2 cups). After 2 minutes, add the sauce made from Step 4 until the sauce starts to boil. Finally, add the cooked chicken and let cook for 1 more minute.

Serve warm, with white rice or alone.