Asian Orange Chicken

1
2525
asian-orange-chicken
Total sodium per serving:
369mg
Total calories per serving:
320
Servings:
4

Ingredients

  • 1 1/2 cups water
  • 1 medium sized Valencia orange (juice, pulp & zest)
  • ¼ cup lemon juice (fresh or bottled)
  • 1/3 cup unseasoned rice vinegar
  • 1 tbsp reduced-sodium soy sauce (VH brand 840mg/tbsp)
  • 1 tbsp Coconut Aminos Teriyaki Sauce (280mg/tbsp)
  • ¼ cup packed brown sugar
  • ½ tsp fresh ginger root
  • 1 garlic clove
  • 4 boneless, skinless chicken breasts (cut into long slivers)
  • 2½ tbsp cornstarch

Directions

1. Mince ginger root and garlic.

2. Juice the orange and cut off as much pulp as possible.

3. Pour 1½ cups water, orange juice and pulp, lemon juice, rice vinegar, sodium reduced soy sauce and teriyaki coconut aminos into a large saucepan and set over medium-high heat.

4. Stir in the orange zest, brown sugar, ginger and garlic. Bring sauce to a boil and add chicken pieces.

5. Cook for 10-15 minutes or until all the chicken is cooked through and no pinkness remains.

.6. Mix together the cornstarch and about 1/4 cup water; stir into the sauce. Reduce heat to medium low and simmer, about 5 minutes, stirring occasionally.

7. Divide into 4 portions garnish with green onion, red pepper flakes or sesame seeds.

Serve over rice or noodles.

Comments

comments

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1 COMMENT

  1. you might want to try blending the entire orange in the blender then you use everything of the orange the pulp the juice and the zest. it is definitely easier than juicing and zesting the orange separately.

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