This is a dish that even my pickiest eater was willing to try - and enjoyed! Serve it with cauliflower rice, brown rice, or quinoa to increase the fiber and a side of snap peas or other green veg of choice and you have a colorful, nutrient-packed meal on the table in 20 minutes!
For the sauce:
½ tbsp. all purpose flour (or cornstarch for gluten free option)
½ tbsp. cold water
½ cup (120ml) fresh orange juice
1 tbsp. honey
1 tbsp. apple cider vinegar
2 tbsp. tamari
¼ tsp. ground ginger
¼ tsp. ground turmeric
¼ tsp. dried red pepper flakes
¼ tsp. garlic powder
⅛ tsp. salt
⅛ tsp. ground black pepper
For the chicken:
½ tbsp. sesame oil
½ lb. (225g) ground lean chicken
salt & pepper
2 cups (350g) cooked brown rice (or quinoa or cauliflower rice)
2 tsp. sesame seeds
1. In a small bowl, whisk together ½ tablespoon of flour and ½ tablespoon of cold water. Set aside.
2. Place a pot over a medium heat, add the orange juice, honey, apple cider vinegar, tamari, salt and all the dried spices. Cook for 2-3 minutes, then lower the heat and add the flour and water mixture. Whisk until the mixture begins to thicken, about 2 minutes. Once the mixture is thick, remove the pot from the heat.
3. Heat the sesame oil in a skillet over medium heat, and cook the ground chicken. Break up the chicken as it cooks with a spoon. Cook for about 4-5 minutes, season with salt and pepper and add the orange sauce to the chicken. Sauté everything together for 1-2 minutes.
4. Serve the chicken over the brown rice and sprinkle over the sesame seeds.
Prep Cook Cal Fat(g) Carbs(g) Protein(g) Fiber(g)
10 mins 10 mins 307 7 45 15 0 (chicken only)