Chinese takeout- yum! But, not the greatest for you. Well, thanks to Skinnytaste, now you can enjoy a healthier version of orange chicken right at home. A little spicy, a little sweet- we really enjoyed this dish, and I hope you will too! I served it over quinoa to up the healthy factor even more, but I know it would be just as delicious over some rice, or anything else you may prefer.
For the Orange Sauce:
1/3 cup freshly-squeezed orange juice
1/4 cup chicken broth
2 tablespoons soy sauce
2 tablespoons raw sugar
1 tablespoon Chinese rice wine
2 teaspoons sriracha, or more to taste
1 tablespoon rice vinegar
1/4 teaspoon white pepper
2 teaspoons corn starch
For the chicken:
20 oz skinless, boneless chicken breast, cut into small cubes
Salt, to taste
1 1/2 tablespoons corn starch
1 tablespoon sesame oil
4 cloves garlic, minced
1-inch fresh ginger, grated
1 teaspoon grated orange zest
2 tablespoons chopped scallions
1/2 teaspoon sesame seeds, for garnish
To make the sauce, whisk together all ingredients. Set aside.
Pat the chicken dry with a paper towel, season with some salt and coat with the cornstarch.
Heat half the sesame oil in a skillet or wok placed over medium-high heat. Add half the chicken and cook, turning once, until cooked through. Remove from the skillet and set aside. Repeat with the remaining chicken.
Add more oil if needed, then cook the garlic and ginger until fragrant, 30 seconds-1 minute. Add in the orange zest, then return the chicken to the pan. Stir in the orange sauce and continue to cook until the sauce thickens, about 2 minutes longer. Garnish with scallions and sesame seeds. Serve over rice or quinoa as desired.
Yield: 4 servings