Adapted from SkinnyTaste. This recipe has incredible flavor, very little sugar, and you can add as much vegetable matter as you want! It’s quick, flexible, healthy, and delicious.
Lighter Orange Chicken
Servings: 4
Equipment
- Wok
Ingredients
Orange Sauce
- 2/3 cup orange juice fresh-squeezed
- 1/2 cup chicken broth
- 1/4 cup soy sauce or tamari
- 1/4 cup sugar
- 1 Tbsp sriracha (optional)
- 2 Tbsp rice vinegar
- 1/2 tsp white pepper
- 4 tsp corn starch
Chicken & Veggies
- 1 1/2 lbs chicken thighs boneless and skinless
- kosher salt to taste
- 1 1/2 Tbsp corn starch
- 1 Tbsp sesame oil
- 4 cloves garlic minced
- 1 inch ginger grated
- 1 tsp orange zest
- 2 Tbsp scallions chopped
- 1 lb broccoli chopped
- 1 lb green beans trimmed and sliced into 2" pieces
- 1 red bell pepper diced
- 1/2 tsp sesame seeds for garnish
Instructions
- 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. Repeat with the rest of the chicken, cooking in batches.
- 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 the chopped vegetables.
- Cook until the sauce thickens and the vegetables soften, about 1 to 2 minutes.
- Serve with rice and garnish with the scallion and sesame seeds.