Orange Chicken Kebabs

1. Start by making the orange chicken sauce. Mince garlic and ginger and add to a medium bowl. Add rest of the orange chicken sauce ingredients and whisk together. Set aside and start prepping the chicken.
2. Cut your chicken tenders into cubes and prep two bowls for breading the chicken. Get out two medium shallow bowls . In one, add coconut flour, corn starch, ginger and onion powder, pepper. In the second bowl, lightly beat one egg.
3. Place a couple in chicken cubes into the beaten egg, rolling around with a fork to coat. Scoop egg with fork making sure any excess egg is removed and place in the flour mixture. Coat completely with the flour mixture. Once coated, remove and place onto a clean plate and repeat steps until all chicken cubes are coated.
4. Before you put your breaded chicken cubes on skewers, heat your stovetop skillet or grill to medium- high heat. Grab your skewer stick and put 6 cubes of chicken on each skewer. (If you are cooking on a skillet, you may need to cut the wooden skewers to fit in your pan. Some skewers are small enough to fit.)

Cooking Kebabs in a Skillet

1. Add 1-2 tbsp olive oil on the skillet and place skewers on skillet, cooking on each side for 5 minutes until cooked through. Remove from skillet and reduce to medium- low heat.
2. Add your orange chicken sauce to the pan and cook until the sauce thickens, rotating the skewers to coat in the sauce. Place the skewers back in the pan and turn them in the sauce to coat. 

Cooking Kebabs on a Grill

1. Place your kebabs on a the grill and cook for about 10 minutes, rotating every 2-3 minutes. When they are cooked, remove from the fire and lower the heat on the grill. Lay down a piece of foil on the grill and place your kebabs on the foil. Generously brush the kebabs with the sauce. And cook for several more minutes. 

After making the orange chicken, start making your rice noodles according to package instructions. 

1. While the noodles are cooking, chop the veggies for your salad. When your noodles are done cooking, remove from heat, drain water and let them cool for a bit while you make the vinaigrette. 
2. In the small sauce pan, add your shallots, olive oil, marmalade, vinegar, sesame oil, salt, pepper and red pepper flakes. Place over low heat and stir as it heats. When it starts to simmer, remove from heat. Add the rice noodles and veggies to a large bowl, pour the vinaigrette overtop and toss together.