Since I’ve been eating healthier, I need to constantly work in new recipes that will help me to satisfy my cravings and also keep me full. I like Asian cuisine, but takeout is not my favorite at all! Every time my husband orders orange chicken from takeout, I feel like it doesn’t really have any chicken, it’s mostly flour or breading. This recipe tastes just like the regular orange chicken, but healthier, tastier and fresh! No frying needed and definitely not flour! I’ve paired it with jasmine white rice and sauteee vegetables. You may do brown rice, quinoa or even noodles. Also the vegetables can be anything you have in your refrigerator.
Enjoy.
- 2 boneless and skinless chicken breast
- 1 tbsp of corn starch
- Salt and pepper
- 1 tsp garlic powder
- Olive oil
For the sauce:
- 1/2 cup low sodium soy sauce
- 1/2 cup orange juice
- 1 tbsp rice wine vinegar
- 1/2 like juice
- Zest from half an orange
- 1 tbsp honey
- 3 garlic heads minced
- 1 tsp ginger powder
Sautéed vegetables:
- 1 zucchini
- 2 carrots
- 1/2 red onion julienne
Procedure:
1. Cut chicken breast in cubes, add salt, pepper, garlic powder and corn starch and set aside.
2. Make sauce by mixing all the ingredients previously listed. Make sure to whisk well.
3. Add olive oil to pan in medium heat. Add all the chicken and cook until chicken breast is no longer pink
4. Add sauce to the chicken and lower temperate to low. Let it cook until half of the juice from the sauce is reduced and it looks semi thick. Once this is complete set aside.
5. To sautee vegetables, add some olive oil to hot pan and season veggies with salt and pepper. Cook until vegetables are al dente!
To serve:
Place race or favorite starch in the plate, then your veggies and finally the orange chicken. Garnish with green onions and sesame seeds.
Bon appetite!
