Ever since I started eating more Mexican food I have lost my appetite and don’t like Asian food as much anymore. Today however, I was craving orange chicken but I knew that I wanted a really healthy recipe. This was the best orange chicken I have had. It was better than any restaurant and I would make it again for my family or for guests.
- 2 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- salt and pepper
- 2 Tbsp. olive oil
- toppings: thinly-sliced green onions, toasted sesame seeds, orange zest
- 3 cloves garlic, minced
- 1/2 cup orange juice (I used fresh squeezed.)
- 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. white pepper
- zest of one orange
- pinch of crushed red pepper flakes
- Season chicken generously with salt and pepper.
- Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
- In a medium size bowl whisk garlic, orange juice, honey, soy sauce, rice wine vinegar, cornstarch, ginger, pepper, orange zest, and red pepper flakes together until combined.
- Pour the orange chicken sauce into the saute pan and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over rice.
- Garnish with green onions, sesame seeds and additional orange zest.