Lighter Chinese-Styled Orange Chicken in Less Than 30 Minutes
I love take out. My hips and my wallet however, do not. Living in today’s hectic times where it seems everyones’ schedule is jam-packed, take out holds even more allure than it once did. But what if I told you that you could replicate the flavors of your beloved Chinese take out, all the while making them much healthier and knowing exactly what’s going in it? And what if I said you could do all of this in less time than it takes to order take out and have it delivered? Would you be interested? I thought so. So without further delay, I bring you take out at home (lightened):
boneless, skinless chicken breasts, cubed
3 cloves garlic, minced
3 tablespoons corn starch
1 teaspoon powdered ginger
1/2 teaspoon fresh ground black pepper
zest of one orange
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 green onions, sliced thin
white sesame seeds, for garnish, optional
rice, for serving with
- In a large skillet heat the oil on medium high heat. Add the chicken and cook until browned on one side about 7 minutes. Add the garlic and toss the chicken.
- Add the corn starch, powdered ginger, black pepper, orange zest and juice, soy sauce, and rice wine vinegar. Bring to a boil and cook, stirring occasionally until the sauce is thickened and the chicken is cooked through out, about 5-7 more minutes.
- Top with sliced green onions and sesame seeds. Serve with rice. Fortune cookie optional.