I call this “Skinny Orange Chicken” because instead of breading and deep frying the chicken, I just cut that shit up and put it in a pan with a bit of olive oil on high heat to get it nice and browned so it has much less fat in it than your typical Orange Chicken from your local Chinese food spot. Beauty is it tastes even better cuz this sauce is KICK ASS! Don’t forget to chop up a few green onions and sprinkle on some bad ass sesame seeds for extra authentic flavors and maximum sweet insta poides! Enjoy!! -Totes
INGREDIENTS:
2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
salt and pepper
2 Tbsp. olive oil
orange chicken sauce (ingredients below)
toppings: thinly-sliced green onions, toasted sesame seeds, orange zest
ORANGE CHICKEN SAUCE INGREDIENTS:
3 cloves garlic, minced
1/2 cup orange juice
1/2 cup honey
1/3 cup soy sauce (I use the less sodium version of Kikkomans)
1/4 cup rice wine vinegar
3 Tbsp. cornstarch
1/2 tsp. ground ginger
1/2 tsp. white pepper
zest of one orange
pinch of crushed red pepper flakes
(OPTIONAL: QUINOA INGREDIENTS)
1 cup dry quinoa
2 cups chicken broth
TO MAKE THE ORANGE CHICKEN:
Season chicken generously with salt and pepper.
Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened.
Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and additional orange zest.
TO MAKE THE ORANGE CHICKEN SAUCE:
Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.
