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Orange Chicken

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Ingredients

2 Chicken Breasts
1 tbsp Virgin Coconut Oil/Vegetable Oil
Rice
Green Vegetable (Broccoli/Bok Choy)
Orange Sauce
1/2 cup Soy Sauce
2 tbsp Rice Vinegar
2 tsp Toasted Sesame Oil
4 tbsp Honey
1 tsp Freshly Grated Ginger
1 clove Garlic
zest & juice from 2 Oranges
2 tbsp Corn Starch
2 tbsp Filtered Water
Optional Garnishes
Sesame Seeds
Green Onions

Orange Chicken

Features:
    Cuisine:
    • 50 minutes
    • Serves 4
    • Medium

    Directions

    Chinese take out is definitely a guilty pleasure. It always tastes amazing but I never feel good after. It’s usually full of sugar, fats, and sometimes MSG.

    Now, if you are still craving Chinese food, make this no fuss Orange Chicken! Clean ingredients, easy to make, and so much flavor!

    I love serving this over jasmine white rice and I highly recommend pairing it with broccoli or bok choy.

    Steps

    1
    Done

    Make The Rice

    First, get your rice cooking. Whether you are using a rice cooker or a pot on the stove top, follow the package directions. For 4 portions, I recommend 1 cup uncooked rice which will result on about 2 cups of cooked rice.

    If you are cooking the rice in a pot on the stove top, I recommend lowering the heat to medium once it s at a boil to avoid burning the rice. Keep your eye on it!

    2
    Done

    Make The Orange Sauce Mixture

    To a large bowl or glass measuring cup, add the soy sauce, rice vinegar, toasted sesame oil and honey and stir to combine with a whisk or fork.

    Next, grate the ginger and peeled garlic. I buy organic ginger and do not peel it. Add to the sauce.

    Zest your oranges, add to the sauce and also add the juice of the oranges. Stir the mixture.

    To a separate bowl, add the cornstarch and water and whisk until there are no more clumps. This cornstarch 'slurry' will be added to the orange sauce later, keep separated for now.

    3
    Done

    Cook The Chicken

    Chop your chicken breasts into bite size pieces. Discard any excess fat. Add 1 tbsp of virgin coconut oil to a large skillet. I do not recommend using olive oil as it will change the flavor.

    Add the chopped chicken to the hot oil and cook on medium-high heat until it is fully cooked through, about 6-8 minutes stirring occasionally. Once cooked through, move to a plate or bowl. No need to clean the skillet.

    4
    Done

    Cook The Orange Sauce

    Add the orange sauce mixture to your skillet and heat up on medium-low heat. Stir constantly for about 30 seconds then add the cornstarch slurry and whisk until the sauce thickens.

    Grab a small spoon and taste the sauce. Adjust seasoning if necessary by adding a bit more honey for sweet and or soy sauce for salty.

    5
    Done

    Finish The Dish

    Add the cooked chicken to the sauce and lower the heat to low. Stir so that every piece of chicken is nicely coated in the sauce. Cover your skillet and allow the chicken to reheat and adhere to the sauce.

    Now is the time to steam some broccoli or bok choy, if you are making it.

    To serve, add some rice to your plate or bowl, top with the orange chicken then sprinkle with sesame seeds and green onion for garnish.

    Joni

    Hi guys, so glad you are here! My food blog is about healthy, colorful, and easy recipes. I grew up in Germany and have been in the states for over 12 years now. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on Instagram and Twitter via @foodbyjonister. Happy cooking and eating!

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    One Comment Hide Comments

    Wow, homemade Orange Chicken with clean ingredients !!
    This recipe is simple and Joni it looks so delicious !! Thanks 🙂 .

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