Healthy Orange Chicken

I grew upwardly eating Chinese food pretty often. I’d e'er get chicken alongside broccoli, orangish chicken, or more or less variety of fried rice. SO expert, only in that location are definitely ways to make Chinese takeout a lot healthier in addition to still super delicious too flavorful! I dear this recipe because it is extremely adept for you lot, high inwards protein, and at that place’s withal and then much bright orangish + sesame flavour. It’second the perfect weeknight meal.

You can serve this over rice noodles, brown rice, white rice, fifty-fifty zucchini noodles! I served mine over brown rice with a piddling steamed broccoli, merely feel costless to switch these upward amongst any y'all grains in addition to veggies you lot have on mitt.

That’sec the beauty of this weeknight meal. EASY.

What makes this healthier is that I didn’t nestling the chicken (it really doesn’t postulate it), I used freshly squeezed orange juice and no sugar or sweeteners (the orangish juice is naturally sweetness plenty!), together with served it alongside a ton of steamed broccoli together with brown rice instead of white rice together with more than veggies doused inwards that thick, sodium rich sauce you lot get from Chinese restaurants.

It’sec super low-cal as well as it’second swell for leftovers too. The best role is it comes together inwards a fiddling over 30 minutes!

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Healthy Orange Chicken

Course

Main

Prep Time twenty minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings two -3

Author Molly (Spices in My DNA)

Ingredients

• 
  one
  c.
  freshly squeezed orangish juice (from well-nigh iii big oranges)
  


• 
  2
  tsp.
  orange zest (zest from about 1/2 a large orangish)
  


• 
  2
  cloves
  garlic, minced
  


• 
  1 one/two
  tsp.
  freshly grated ginger
  


• 
  two
  T.
  kokosnoot aminos or soy sauce (purpose the kokosnoot aminos if paleo or gluten complimentary)
  


• 
  2
  T.
  rice vino vinegar
  


• 
  ane
  tsp.
  toasted sesame rock oil
  


• 
  1/iv
  tsp.
  blood-red pepper flakes
  


• 
  three
  T.
  water
  


• 
  i
  T.
  tapioca flour or cornstarch
  


• 
  ii
  tsp.
  kokosnoot fossil oil
  


• 
  i
  lb.
  chicken, cut into seize with teeth size pieces
  


• 
  ane/two
  tsp.
  garlic powder
  


• 
  2
  tsp.
  sesame seeds
  


• 
  two
  scallions, thinly sliced
  


• 
  sesame seeds for garnish
  


• 
  steamed broccoli for serving
  


• 
  cooked dark-brown rice for serving
  

Instructions

1. 
   
   In a medium bowl, combine the orangish juice, orange zest, garlic, ginger, coconut aminos or soy sauce, rice wine vinegar, toasted sesame fossil oil, as well as reddish pepper flakes. Whisk to combine as well as fix aside.
   
   


2. 
   
   Heat a medium skillet over medium/high estrus. Add kokosnoot petroleum in addition to in one case heated, add together chicken. Season alongside garlic powder together with sauté for iv-v minutes or until cooked through.
   
   


3. 
   
   Add the sauce, as well as raise oestrus to high. Bring to a boil. In a small bowl, stir together the tapioca flour or cornstarch together with H2O. Add mixture to chicken too sauce.
   
   


4. 
   

   Stir, trim down oestrus to medium and simmer for five minutes. Add sesame seeds together with half of the scallions. Season to gustatory modality alongside common salt (mine didn't call for whatever). Serve over rice too broccoli and garnish alongside remaining scallions together with more than sesame seeds if desired.

   
   

 

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