Tonight’s dinner was skinny orange chicken and it was pretty darn good. (I added more red pepper to mine, which is why you see a lot of it in the picture.)
Here’s the recipe for you to try as well:
- 4 skinless, boneless chicken breasts, cut into bite-sized pieces
- 1 tablespoon coconut oil (You may also use vegetable oil or olive oil)
- ¼ cup chicken stock (I used low-sodium)
- 3 tablespoons honey or maple syrup
- 2 cloves garlic, minced
- 1 tablespoon orange zest
- ¼ cup fresh orange juice
- 3 tablespoons coconut aminos (you may substitute low sodium soy sauce if you do not have coconut aminos. You can find them on amazon.com)
- 1½ teaspoons Sriracha sauce
- ¼ teaspoon ground ginger
- 1 pinch red pepper flakes
- 1 teaspoon sesame seeds for garnish, optional
- Brown rice
- Melt coconut oil in medium skillet over medium heat. Add in chicken pieces and cook until cooked through and browned, about 8-10 minutes. Remove from skillet and set aside.
- While chicken is cooking, stir together chicken stock, honey or maple syrup, garlic, orange zest, orange juice, coconut aminos, Sriracha sauce, ginger and red pepper flakes. Pour into heated skillet once chicken has been removed and reduce to low heat. Cook, stirring often, until sauce has been reduced and coats the back of a wooden spoon. You may also cook the chicken for a few minutes in the sauce and spoon it out and serve that way.
- Cook broccoli the way you prefer. We steamed ours in the microwave. (If you would like to thicken the sauce more, you may add cornstarch. We had to ;] )
- Cook brown rice the way you prefer.
- To serve, spoon chicken over a bed of broccoli & rice and then spoon on additional sauce. Top with sesame seeds, if desired.