Monday, February 3, 2014

Orange Chicken

Lately I've been working extra hard to find recipes that I can get my whole family to eat.  My child is a notoriously picky eater, so dinner time can be an epic struggle when I try to serve something like Posole or Moroccan Chicken.  I was therefore excited when Gimme Some Oven's Orange Chicken recipe popped up on my Pinterest page.  It sounded like a dish that would not only be super easy and inexpensive to prepare, but also husband and child-friendly.  I substituted some of the chicken for broccoli to amp up its nutritional value, and served it with a side of sautéed bok choy instead of over rice.  My husband said it was the best Orange Chicken he's ever had, hands down.  My daughter (although suspicious at first) even ate it, which in our house, counts as a huge win.  Success!

Orange Chicken
Recipe Adapted From Gimme Some Oven

2 Tbsp Olive or Grapeseed Oil
1 1/2 lbs Boneless Chicken Breasts, cut into bite sized pieces
Salt & Pepper, to taste
3 Garlic Cloves, minced
1 tsp Fresh Ginger, minced (or 1/2 tsp dried)
1/2 Cup Orange Juice (Freshly Squeezed Preferably)
1/2 Cup Honey
1/3 Light Soy Sauce
1/4 Cup Rice Vinegar
3 Tbsp Corn Starch
2 1/2 Cups Frozen Broccoli Florets, thawed & steamed until just tender
Sesame Seeds, to taste


1.  Heat a large skillet over medium high heat and add the oil.  Toss in the chicken, salt and pepper, and sauté until cooked through, about 7-8 minutes.  

2.  Meanwhile, to make the orange sauce: in a small bowl, combine the garlic, ginger, orange juice, honey, soy sauce, rice vinegar, and corn starch.  Whisk until mixed.  

3.  Once chicken is fully cooked, add in the steamed broccoli and pour in the orange sauce.  Allow the sauce to reach a simmer, and stirring constantly, cook until sauce has thickened and meat and broccoli are well coated, about 2-3 minutes.  Take off the heat, sprinkle with sesame seeds, and serve.


Serving Size:  1/5th of Entire Dish

Calories:  357

Fat:  11
Carbs:  38
Protein:  30

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