Home-Made Chinese Takeout (or eat-in rather)

I LOVE Chinese food (or Hy-vee's version of it anyway). We don't really eat out anymore, but sometimes I just get a hankering for chinese-takeout. When that happens, this is my go-to recipe! It's really versatile (see notes below) and super easy! Enjoy! 

Orange Chicken
1 lb. boneless-skinless chicken thighs, cut into bite-sized pieces
salt
coconut oil for cooking

Sauce
6 TBSP orange juice
2 TBSP white vinegar
6 TBSP honey
1 tsp coconut aminos (optional) 
1/2 c water 
salt to taste

Liberally salt the chicken. In a large saute pan over medium heat saute the chicken until it is completely cooked through (no longer pink inside). Remove it from the pan and place it on a plate lined with paper towel. 
Add the orange juice, vinegar and water to the hot pan and let it simmer and reduce for 4-5 minutes, stirring occasionally. Make sure you scrape up all of the little brown bits that the chicken left behind, they add lots of flavor! Add the honey and coconut aminos and let it bubble and reduce for another 6-10 minutes or until it thickens considerably and thoroughly coats a spoon. The bubbles will start to stack on top of one another when the sauce is getting close to being done.
Place the chicken back in the pan for a minute or two to warm it back up and stir to coat chicken with sauce. 
Serve over cooked quinoa or rice.

Notes: You can also substitute lemon juice for the orange juice to make lemon chicken or apple cider vinegar and serve with toasted sesame seeds for sesame chicken. Or to make it less of a Chinese dish, use the apple cider vinegar instead of orange juice and vinegar, and maple syrup instead of honey in the sauce and toast 1/2 cup walnuts or pecans to serve on top of the chicken.

And the Bible verse of the week!

"But now, thus says the LORD,
who created you, Jacob, and formed you, Israel:
Do not fear, for I have redeemed you;
I have called you by name: you are mine."

Isaiah 43:1