This post was last updated on February 14, 2015 to include new images.
I don’t think I’ve shared this with you yet, but I enjoy Asian food. I know…groundbreaking as that may be. “Wow, did you hear that? Lacey likes another type of food. Shocking.”
I’ve talked a lot about how much I love certain types of food on this blog, but not so much with Asian food. Well, that is going to change…somewhat.
You see, though I love to eat Chinese, Japanese, Thai food and the like, I’m not as comfortable with the actual cooking part. With the exception of Asian Lettuce Wraps (post coming soon!), egg rolls, fried rice and the occasional stir-fry, I rarely make anything “Asian” at home.
I’m much more comfortable cooking Italian food (for more on that, see my Chicken Parmesan, Simple Tomato Sauce and Italian Sausage and Mushroom Stuffed Manicotti posts). I guess I scare easily with stuff I’m not used to (for more on that, see my Chicken Cordon Bleu post). Plus, I don’t usually get that Aha! moment when I realize I can probably make that at home, like I do with other cuisines.
That’s what makes this Easy Orange Chicken so fantastic. Not only is it quite a simple meal to make but you probably have most, if not all, the ingredients in your pantry or refrigerator. Plus, it’s a healthy Chinese recipe that is very fresh, light and vibrant. The chicken is not deep fried, which — sadly — is always a good start towards making a dish more healthy.
The orange zest, grated ginger and red pepper flakes create a wonderful depth of flavor. You may even be surprised you actually made it (well, I was, at least). Orange Chicken is probably my favorite Chinese entree, so it’s great to have this go-to recipe at home.
- 1 tbsp olive oil
- 1/2 lbs chicken breasts, boneless and skinless
- 1 tsp sea salt, to coat chicken
- 1/2 tsp ground black pepper, to coat chicken
- 3 cloves garlic, minced
- 1/2 tsp grated fresh ginger
- 2 green onions, thinly sliced (for topping)
- 1/2 cup plus 2 tbsp. water, divided
- 1/2 cup freshly squeezed orange juice
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup rice vinegar
- 2 1/2 tbsp low sodium soy sauce
- 1 tbsp grated orange zest
- 2 tbsp coconut sugar
- 1/4 tsp crushed red pepper flakes
- 1 tbsp arrowroot starch
In a mixing bowl, combine 1/2 cup water, orange juice, lemon juice, rice vinegar, soy sauce, orange zest, coconut sugar, and red pepper flakes, and then set this aside while we prep the chicken.
Heat some olive oil in a large skillet over medium-high heat.
Season chicken breast that’s been diced into 1-inch cubes with sea salt and ground black pepper.
Once the oil is hot, add the chicken in a single layer into the pan, and cook, without moving, for 2 minutes, and then stir and cook for an additional 2 minutes.
Then, add minced garlic and minced ginger, and stir-fry until the garlic is fragrant, about a minute.
Now, add the orange sauce to the pan and allow to simmer for 1 to 2 minutes.
Top chicken with sliced green onions and sesame seeds.
Nutritional info provided does not include brown rice. Including 1/2 cup steamed brown rice would increase calories by 108 calories, 2 g fiber, and 2.5 g protein.
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