🏷️ Category: lunch
⭐ Difficulty: Hard
⏱️ Time: 45 min
📝 Introduction
Indulge in this healthier twist on classic orange chicken that doesn't compromise on flavor! Our gluten-free, dairy-free recipe features tender chicken breast cubes marinated in a vibrant blend of fresh orange juice, zesty orange zest, and aromatic spices, then caramelized to perfection. Each serving packs 54g of protein with only 9g of fat, making it a nutritious choice that satisfies your cravings while supporting your wellness goals. Ready in just 45 minutes, this restaurant-quality dish delivers bold citrus flavors balanced with savory soy sauce and a hint of chili heat. Serve over fluffy white rice for a complete meal that covers 30% of your daily vitamin and mineral needs.
🥘 Ingredients
• chicken breast1 lb
• vegetable oil1 tsp
• orange juice0.25 cup
• rice vinegar0.25 cup
• rice wine1 tsp
• soy sauce2 Tbs
• chili sauce1 Tbs
• garlic2 cloves
• brown sugar1 Tbs
• orange zest2 Tbs
• green onions1 stalk
• water0.25 cup
• corn starch1 tsp
• salt and pepper2 servings
• rice2 servings
👨🍳 Cooking Steps
1
Cut the chicken breast into cubes. In a mixing bowl, marinate the chicken with orange juice, rice vinegar, rice wine, hot chili sauce, brown sugar, and minced garlic. Cover the chicken with plastic wrap and press down so the marinade will soak the chicken evenly. Refrigerate for 1 hour.
2
While waiting for the chicken to marinate, prepare the vegetables. Chop the onion into square pieces. Chop green onions and separate the white and green parts. Zest the orange.
3
In a saut pan, add vegetable oil and turn to high heat.
4
Add in the chicken and saut for 1 minute. Toss the chicken and saut for another minute or until caramelized.
5
Transfer the chicken to a dish.
6
Continue to use high heat.
7
Add the chopped onion to the pan and saut until soft.
8
Add the chicken back to the pan, with the white parts of the green onion and orange zest. Cook for about 30 seconds.
9
Add the liquid to the pan and let it simmer to 30 seconds.
10
Add the remaining green onion to the pan and let the sauce continue to reduce and thicken.
11
When the sauce is reduced to desired consistency, add salt and pepper to taste. The orange chicken is done.
12
Serve over white rice.
