Orange Chicken

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  • Average
  • Average budget

Ingredients

  • 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

Preparation

Step 1

Directions:

Mix the orange sauce ingredients and set aside.

Season the chicken lightly with salt and coat evenly with corn starch, set aside

Step 2

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 theorange 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

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Servings: 4 • Size: generous 3/4 cup • Old Points: 7 pts • Points+: 8 pts
Calories: 288 • Fat: 9 g • Carb: 18 g • Fiber: 0.5 g • Protein: 32.5 g • Sugar: 9 g
Sodium: 463 mg • Cholesterol: 81 mg

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