We LOVE Orange Chicken in our household and of course, a healthy version of it would just be the bees knees. I tried this bad boy last night and it was DELICIOUS. I added Broccoli to it to add some veggie love and it was amazing, so I am just going to add the amount to the recipe below. I also never mess with garnishes but I will leave them in the recipe as well,,, but just know that it's amazing even without them!
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 raw sugar
- 1 tbsp Chinese rice wine
- 1 tbsp sriracha, or more to taste
- 1 tbsp rice vinegar
- 1/4 teaspoon white pepper
- 2 teaspoons corn starch
For the chicken:
- 20 oz skinless, boneless chicken breast, cut into small cubes
- kosher salt, to taste
- 1 1/2 tbsp corn starch
- 1 tbsp sesame oil
- 4 cloves minced garlic
- 1-inch grated ginger
- 1 teaspoon grated orange zest
- 2 tbsp chopped scallions
- 1/2 tsp sesame seeds, for garnish
- 2 cups of Broccoli florets
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 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.
4. Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute. Add theorange zest then return the chicken to the pan. Quickly stir the chicken and broccoli 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.
Recipe at: http://www.skinnytaste.com/2014/03/orange-chicken-makeover.html?m=1
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