Skinny Orange Chicken

Mark and I were talking about how we love Chinese food, but it's usually loaded with salt. I found a great healthier recipe for Orange Chicken and I made some small adjustments:

http://junejohnson.co/eats/recipes-skinny-orange-chicken/


Ingredients: 

2 lbs boneless, skinless chicken breasts, cut into small pieces
salt and pepper ( I didn't use salt)
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup orange juice
1/2 cup honey
1/3 cup soy sauce
1/4 cup rice wine vinegar
3 Tbsp. cornstarch
1/2 tsp. ground ginger
1/2 tsp. pepper
zest of 1 orange
pinch of crushed red pepper flakes
thinly sliced scallions ( I didn't use these)
toasted sesame seeds ( I didn't use these)

Directions: 

 1. Heat olive oil in a large sauce pan over medium-high heat.

2. Add chicken, salt and pepper to taste to the pan and sauté for about 5-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.

3. In a separate bowl, whisk together the garlic, orange juice, honey, soy sauce, vinegar, cornstarch, ginger, pepper, and orange zest.

4. Pour the sauce over the chicken and stir to combine.

5. Let the sauce come to a boil and continue boiling and stirring for another minute or two until thickened.

6. Remove the pan from the heat and serve immediately over rice.

7. Garnish with red pepper, scallions, and sesame seeds.

I might add peanuts or cashews next time!





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