Asian Orange Chicken
A lighter alternative to the popular Chinese take-out dish.
Sweet, spicy and flavorful – a lighter alternative to the popular Chinese fast food take-out dish and it’s quick and easy to make! Serve this over cauliflower “fried rice” or jasmine rice
Yields: 4 Servings
For the Orange Sauce:
- 1/3 cup freshly-squeezed orange juice
- 1/4 cup reduced sodium chicken broth
- 2 tbsp soy sauce (Tamari for gluten-free)
- 2 tbsp brown sugar
- 1 tbsp Sherry or white wine
- 1 tbsp sriracha, or more to taste
- 1 tbsp rice vinegar
- 1/4 teaspoon black pepper
- 2 teaspoons corn starch
For the chicken:
- 1 1/2 lbs. skinless, boneless chicken breast, cut into small cubes
- 1 tsp. kosher salt, to taste
- 1 1/2 tbsp corn starch
- 1 tbsp sesame oil
- 4 tsp. minced garlic
- 2 tsp. minced ginger
- 1 teaspoon grated orange zest
- 2 tbsp chopped green onions
- 1/2 tsp sesame seeds, for garnish
- Mix the orange sauce ingredients and set aside.
- Season the chicken lightly with salt and coat evenly with corn starch, set aside.
- Heat a large pan or 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.
- Serve over cauliflower rice or jasmine rice and a side of roasted broccoli.