Meghan
Made with sauteed chicken rather than fried, this Skinny Orange Chicken has all of the flavors of your favorite takeout dish without any of the guilt.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Chinese
For the chicken:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts (cut into bite sized pieces)
- salt and pepper
For the sauce:
- 3 garlic cloves (minced)
- 1/2 cup orange juice (freshly squeezed from 2 - 3 large oranges or store bought)
- 1/2 cup honey (or more to taste)
- 1/3 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pepper
- zest of one orange
- pinch of crushed red pepper flakes
Optional toppings:
- sliced green onions
- toasted sesame seeds
If using fresh oranges for the orange juice, zest one orange first, the cut it in half to prepare it to be juiced.
In a medium bowl, combine orange sauce ingredients and whisk together. Set aside.
Add olive oil to a skillet and heat over medium-high heat. Season chicken generously with salt and pepper, then add chicken to the hot skillet. Saute chicken, stirring occasionally, until chicken is starting to brown and is almost cooked through, about 5 to 7 minutes.
Add the orange sauce to the skillet and bring to a boil. Allow to boil for 1-2 minutes, then reduce heat to a simmer until chicken is completely cooked through. Serve immediately.
Source: Adapted from Gimme Some Oven
You're Gonna Bake It After All
bakeitafterall.com
Keyword asian, chicken, gluten free, main dish