Asian Orange Chicken

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.