Orange Chicken Makeover
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Sweet, spicy and flavorful – this makeover Asian Orange Chicken is a lighter and healthier alternative to the popular Chinese fast food take-out dish orange chicken and it's quick and easy to make!
For the Orange Sauce:
- 1/3 cup freshly-squeezed orange juice
- 1/4 cup reduced sodium chicken broth
- 2 tbsp soy sauce (Tamari for gluten-free)
- 2 tbsp raw sugar
- 1 tbsp Chinese rice wine
- 1 tbsp sriracha (or more to taste)
- 1 tbsp rice vinegar
- 1/4 teaspoon white pepper
- 2 teaspoons corn starch
For the chicken:
- 20 oz skinless (boneless chicken breast, cut into small cubes)
- kosher salt (to taste)
- 1 1/2 tbsp corn starch
- 1 tbsp sesame oil
- 4 cloves minced garlic
- 1- inch grated ginger
- 1 teaspoon grated orange zest
- 2 tbsp chopped scallions
- 1/2 tsp sesame seeds (for garnish)
Mix the orange sauce ingredients and set aside.
Season the chicken lightly with salt and coat evenly with corn starch, set aside.
Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside.
Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.
Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute.
Add the orange zest then return the chicken to the pan.
Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes.
Divide between 4 plates and garnish with the scallion and sesame seeds.
Calories: 288kcal, Carbohydrates: 18g, Protein: 32.5g, Fat: 9g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 81mg, Sodium: 463mg, Potassium: 0mg, Fiber: 0.5g, Sugar: 9g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 4
Points +: 8