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

Ingredients:

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

Directions:

1. Mix the orange sauce ingredients and set aside.
2. Season the chicken lightly with salt and coat evenly with corn starch, set aside.
3. 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.
4. 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.
5. Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute.
6. Add the orange zest then return the chicken to the pan.
7. Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes.
8. Divide between 4 plates and garnish with the scallion and sesame seeds.
9. Serve over cauliflower rice or jasmine rice and a side of roasted broccoli.