Description
This healthier Orange Chicken skips the deep frying but keeps all the flavor—sweet, tangy, and just the right amount of spice.
Yield: 4servings | Serving Size: 3/4 generous cup
Ingredients
For the Orange Sauce:
1/3cupfreshly-squeezed orange juice
1/4cupreduced sodium chicken broth
2tbspsoy sauce, Tamari for gluten-free
2tbspwhite or brown sugar, or sugar substitute
1tbspChinese rice wine
1tbspsriracha, or more to taste
1tbsprice vinegar
1/4teaspoonwhite pepper
2teaspoonscorn starch
For the chicken:
20ozskinless, boneless chicken breast, cut into small cubes
kosher salt, to taste
1 1/2tbspcorn starch
1tbspsesame oil
4clovesminced garlic
1-inchgrated ginger
1teaspoongrated orange zest
2tbspchopped scallions
1/2tspsesame seeds, for garnish
Instructions
- Mix the orange sauce ingredients and set aside.
Season the chicken lightly with salt and coat evenly with corn starch, set aside.
Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside.
Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.
Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute.
- Add the orange zest then return the chicken to the pan.
- Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes.
Divide between 4 plates and garnish with the scallion and sesame seeds.
Last Step:
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