Orange chicken is one of my favorites, but I HATE how I can only find it with either breading and fried (never thought those words would come out of my mouth) or tons of preservatives. So, I decided to experiment and make it myself, hopefully finding a healthier version in the process. I took several recipes and combined them, substituting ingredients for healthier ones, and changing cooking times and methods. My good friend, Kim, was over for the weekend and she got to be my guinea pig. It turned out great!
Recipe – Serves 2
1/2 c orange juice (fresh is best, but bottled is fine, too)
2 Tbsp soy sauce
2 tsp agave nectar
1 tsp ginger
1/2 tsp cornstarch
1/2 tsp red pepper flakes
2 tsp minced garlic
2 boneless, skinless chicken breasts
1 head broccoli, chopped
1/2 onion, chopped
- Mix orange juice, soy sauce, agave nectar, ginger, cornstarch, and red pepper flakes in a bowl and set aside.
- Chop up chicken into pieces and cook with garlic on medium heat in a pan.
- Once half-cooked, add broccoli, onion, and sauce.
- Cook, covered, for 10 minutes until the broccoli is just shy of fork-tender.
- Uncover and let simmer for another 10 minutes, until sauce thickens some.
- Serve over brown rice.
- You could use honey or sugar instead of agave nectar if you wish. I like agave nectar because it tends to be healthier because you don’t need as much in order to get the same sweetness, but local honey is great because it can help with allergies!
- If your family isn’t a fan of spicy, drop the red pepper flakes to about 1/4 teaspoon.