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Orange Chicken

Ingredients

Scale
  • 1 1/2 pounds chicken breasts (about 2 large chicken breasts)
  • 3 oranges, zest from one orange, juice from all three (about 1/2 cup of juice)
  • 2 cloves garlic
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 pinch red pepper flakes
  • 1 teaspoon coconut oil
  • 1 bunch green onions, sliced
  • 1 teaspoon cornstarch

Instructions

  1. In a bowl, whisk your sauce ingredients together (orange juice, orange zest *see note about zest*, soy sauce, hoisin sauce, garlic, ginger, and pepper flakes). Season the sauce with salt and pepper and set aside
  2. Dice your chicken into bite sized cubes, and heat your coconut oil in a large nonstick skillet over medium high heat
  3. When your pan is hot, add your chicken and season with salt and pepper
  4. Cook your chicken until it has started to brown, but do not cook it through – we want it to finish cooking in the sauce
  5. When your chicken is browned, add your sauce into the pan with the chicken along with the whites and light green parts of your green onions (save the sliced green tops for garnish)
  6. Let the chicken simmer in the sauce for a few minutes until the chicken is just cooked through
  7. Make a cornstarch slurry by adding a few splashes of water to your cornstarch and whisking to combine. Add the slurry to the sauce and stir until the sauce has thickened – this should happen super quickly!
  8. Season to taste with salt and pepper, garnish with extra pepper flakes and your sliced green onion tops, and serve!

Notes

Tip for zesting your orange – zest it BEFORE you juice it. Zesting an already juiced orange is challenging. When you zest it, make sure you stop before you get to the white part, which is bitter.

This orange chicken is super yummy served over rice (white or brown) or quinoa!

Nutrition

Find it online: https://www.thegarlicdiaries.com/orange-chicken/