healthy orange chicken

Have been wanting to make orange chicken for years now and just haven’t gotten around to it.  I knew it would be good but this is exceptional.  Its been a while since I’ve had any form of Chinese takeout.  I used to eat it all the time when I was in my teens and twenties.  Now not so much.  Way too much sodium for this body to process.  But this is definitely going to be in my rotation.  Its healthier and super quick.  And the flavor is superb.. you can really taste the orange flavor through the zest and the juice.  Serves great with rice or quinoa.

Would like to try this recipe with shrimp next.

Chicken Ingredients:

  • 1.25 lbs chicken breasts, cubed
  • 2 egg whites
  • 2 tbs arrowroot (or tapioca starch)*
  • salt to taste
  • sesame oil

Orange Sauce Ingredients:

  • 1/2 cup fresh squeezed orange juice**
  • 1 or 2 heaping tsp orange zest
  • 1 tbs soy sauce
  • 1 tbs brown rice vinegar
  • 1 heaping tbs honey
  • 1/4 tsp sesame oil
  • salt & crushed red pepper to taste
  • 1 large clove garlic, crushed
  • 1 tsp arrowroot +1/4 cup water

Directions:

For the Chicken:  In a medium bowl, whisk the egg whites and the arrowroot for about a minute.  Transfer the chicken cubes to the bowl and season with salt to taste, toss to coat.  Let them sit.

For the Sauce:  In a small pan, add all of the ingredients up to the arrowroot.  Heat on medium until it simmers, then lower heat.  In a small bowl, make the arrowroot slurry.  Whisk together the arrowroot and water.  Cook the sauce for 4-5 minutes and then add the slurry.  Mix in constantly until sauce is thickened, about 1 minute.  Remove from heat.

Cook the chicken:  Heat 1 tbs sesame oil in a large skillet.  When hot, add the chicken and cook the chicken on low heat for about 7 minutes, moving the chicken around.  You will have to cook in two batches.  When done, toss the chicken with the sauce to coat.  Serve immediately.

OPTIONAL:  Garnish with scallions and sesame seeds.

Yields 4 servings.

NOTES:

*You can substitute in corn starch or tapioca starch for the arrowroot.

**You can use store bought OJ.  I tried both ways and the store bought sauce was obviously sweeter.

…delicious happens

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