Chinese food and a Friday night are a match made in heaven. There’s nothing like ordering in and binge watching Game of Thrones over a buffet of greasy and delicious Chinese take out. Today I wanted to take a classic recipe and make it a little healthier. Not that there isn’t a time or place to indulge, but for my day to day meals, I try to focus on meals that are nutrient dense instead of calorically dense.
Today’s Orange Chicken recipe is inspired by Fit Foodie Finds. I’ve modified it to make it even easier to prepare. The original recipe breads the diced chicken in a flour and egg wash but I found it to be too time consuming (I’m a little impatient in the kitchen especially when hungry). The mistake I made the first time around is not adjusting the sauce relative to the amount of chicken I had. Since I meal prepped this for the week for both myself and my boyfriend, we were using about 4 lbs. of chicken instead of 1 lb. With that being said, I originally used fresh orange juice to make the sauce, but in the quantity that you would need to maintain the same ratio of sauce to chicken, it’s likely easier if you buy orange juice in the container. I also paired this recipe with jasmine rice which is entirely in-authentic but it was the only white rice I had on hand. That being said, you can easily substitute brown rice, quinoa, or another grain in this recipe!
- Rice of your choice
- 2 teaspoons garlic powder
- Dash of salt
- 1 lb. boneless skinless chicken breast
- 1 tablespoon canola oil
Orange Chicken Sauce
- 2/3 cup 100% orange juice
- 2 tablespoon soy sauce
- 2 tablespoon honey
- 1 teaspoon sriracha
- 2 teaspoon cornstarch
- 1 Tablespoon water
- Dice chicken into 1″ cubes and place in a large mixing bowl. Add dash of salt and garlic powder to chicken. Mix to coat.
- At this point, cook the rice if you are going to serve it; use the stove top, rice cooker or Instant Pot
- Combine orange juice, soy sauce, honey and sriracha in a small bowl. Mix to combine.
- In a large skillet, heat oil on medium-high heat. Add chicken and cook until browned and almost cooked through
- In a small bowl combine cornstarch and water to create a slurry.
- To the large skillet, add the orange chicken sauce. Hold off on adding the cornstarch slurry. Cook the sauce for about 2 minutes then add the slurry.
- At this point, cook the chicken with the sauce until it thickens (it should coat the back of a spoon).
- Serve orange chicken over rice with steamed broccoli, snap peas, or another vegetables of choice! Top with sesame seeds, green onions, etc.