Easy Orange Chicken with Brown Rice
A super delicious dinner you can have on the table in no time flat. A few secret ingredients make the chicken incredibly tender!
Servings: 4
Calories:
Ingredients
- 1 ½ pounds boneless chicken breasts thinly sliced into bite-size pieces
- For the marinade:
- 1 egg white
- 2 teaspoons rice vinegar
- 1 tablespoons corn starch
- For the sauce:
- 2 garlic cloves minced
- ⅓ cup low sodium soy sauce
- finely grated zest of 1 orange
- ¼ cup fresh orange juice
- 2 tablespoons rice vinegar
- ¼ cup dark brown sugar
- 1 tablespoon finely minced fresh ginger
- ¼ teaspoon red pepper flakes
- 1 tablespoons cornstarch
- For garnish:
- sesame seeds
- finely chopped cilantro or parsley
Instructions
- For the marinade, combine egg white, rice vinegar and corn starch in a medium size bowl. Stir to dissolve corn starch.
- Add chicken and stir to coat. Allow to marinate for 20 minutes, then drain any liquid that may have accumulated.
- Combine all sauce ingredients and whisk well to dissolve corn starch. Set aside.
- Heat 2 tablespoons of coconut oil in a large skillet till hot and just starting to smoke. Add chicken to skillet and stir-fry for 4-6 minutes or until most of the chicken has turned white and opaque. It's okay to have a few areas that are still pink. It will finish cooking in the sauce. You don't want to overcook it.
- Add orange sauce mixture and bring to a boil. Reduce to a low simmer and cook, uncovered, for 2-3 minutes till sauce has thickened.
- Garnish with sesame seeds and finely chopped cilantro or parsley.
