Sweet and Savory Weeknight Orange Chicken

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


Instructions

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)

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