Healthy Orange Chicken
Orange chicken has always been one of my go-to Asian takeout meals. Here’s a healthier (non-fried, lower sugar) version that is still packed with flavor.
The best part is it’s a one-pan meal, making it a quick & easy weeknight dinner with minimal clean-up!
Plus, preparing it with the broccolini and rice (or rice noodles) makes it a well-balanced and satisfying meal with lots of protein, fiber, healthy fat, and carbs.
Recipe makes 4 servings
Ingredients
Sauce:
2 tbsp brown sugar
1 orange, juiced
2 tbsp tamari
2 tbsp ketchup
3 cloves garlic, minced
1 tsp dried orange peel
1/4 tsp crushed red pepper flakes
1/4 tsp Chinese 5-spice powder
1/4 tsp black pepper
1 tbsp arrowroot powder
1 tbsp ghee or olive oil
2 green onions, chopped, white & green parts separated
1 1/2 lb. chicken breast, cut into bite-size pieces
2 bunches broccolini, washed & chopped bite-size (cut thick stems in half)
1 cup (dry) white rice or 8oz rice noodles
Toppings:
Green onions (green parts)
Sesame seeds
Sriracha
Directions
Mix all sauce ingredients in a small bowl, then set aside.
Heat ghee or olive oil in a large skillet over medium-high heat. Add the white parts of the green onions and sauté until soft (a couple minutes). Add the diced chicken and cook until no longer pink inside. Remove from pan (leaving juices in pan) to a plate.
Add the diced broccolini to the same pan sauté until al dente (not mushy, but soft enough so a fork can be pierced through the stem pieces pretty easily). When done, place on a plate.
Cook rice or rice noodles separately according to instructions on the package.
Using the same pan as the chicken & veggies, turn the heat to low and add the sauce. Stir constantly, scraping the bottom of pan with a rubber spatula until it thickens (3-5 minutes). Once thickened, add the chicken back to the pan and toss to coat evenly.
Serve the chicken over rice/noodles and broccolini. Top w/ green onions, sesame seeds, sriracha. Enjoy!