This healthier version of the classic take-out Orange Chicken will have you coming back for more, and you'll never miss the sugar because this dish has so much flavor without it!
1poundboneless skinless chicken thighsor chicken breasts, cut into 1/2" cubes
2tbspavocado oil
1tsptoasted sesame oil
1tbspminced ginger
1cloveminced garlic
1tbsporange zestfrom a microplane grater
1cupfreshly squeezed orange juiceabout 2 oranges
1/4cupcoconut aminosor tamari/soy sauce to taste
Optional: 1 teaspoon tapioca starch or cornstarch mixed with 1 tablespoon water
Sea salt and pepper to taste
1/4cupthinly sliced green onions
Sesame seeds to sprinkle over the top
Instructions
Start by prepping all the ingredients before you begin to cook.
Place a large 9-10" cast iron or non-stick skillet over medium-high heat. When the pan is hot, add 1 tablespoon of avocado oil and the cut-up chicken.
Sauté stirring only as the chicken browns for 3-4 minutes, or until just done. Remove the chicken from the pan and set it aside.
Lower the heat to medium-low and add the remaining tablespoon of avocado oil, toasted sesame oil, ginger, and garlic. Cook stirring constantly to prevent browning until fragrant, about 1 minute.
Then add the orange zest, orange juice, and coconut aminos to the pan. Bring to a boil then lower the heat to maintain a brisk boil. The goal of this step is to reduce the sauce.
When the sauce is thickened, for 8-10 minutes, add the chicken back to the pan. Or if you like a bit more sauce you can add the optional thickener before the sauce thickens on its own, at about the 5-minute mark in the cooking time.
Cook to warm the chicken and combine it with the sauce. Season to taste with salt and pepper. Then sprinkle with the green onions and sesame seeds before serving.
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Notes
Depending on how much rice and veggies you serve on the side this recipe can feed just 2 large appetites.