Thursday, November 19, 2015

Skinny 30-Minute Orange Chicken

I discovered this quick 30 minute Skinny Orange Chicken on the Chew Out Loud web-site and it almost seemed too good to be true.  I love orange chicken and this skinny recipe did not disappoint.  You can adjust the Sriracha to meet your heat level comfort zones.  Anthony felt like the dish was a bit too spicy for him I however thought it was perfect.  I will definitely make this recipe again and will probably double the sauce so that I have more to coat the rice.  Fast, healthy, delicious and easy.

30-Minute Skinny Orange Chicken
By:  Chew Out Loud

2 tsp grated orange zest, plus ½ cup fresh orange juice
¼ cup brown sugar, packed
2 TB Asian rice vinegar
3 TB soy sauce
2 tsp Sriracha
1 tsp ground ginger
1 tsp garlic powder
2 tsp cornstarch
2 tsp olive or canola oil
1½ lb chicken breasts or thighs, skinless and boneless
¼ tsp kosher salt

Optional: 2 stalks scallions, thinly sliced and toasted sesame seeds to garnish
Optional: Cooked rice for serving


In a bowl, whisk together the orange zest, orange juice, brown sugar, rice vinegar, soy sauce, Sriracha, ginger, garlic powder, and cornstarch. Whisk until cornstarch is fully dissolved, with no white lumps left.

Towel dry the pieces of chicken. Cut into bite-size pieces. In a large nonstick pan, heat oil over high heat until hot. Add chicken and kosher salt. Cook and stir until chicken is just cooked through, about 2 minutes. Transfer cooked chicken to a bowl and cover to keep warm.

In now-empty pan, add the orange sauce mixture. Cook and stir over medium heat until thickened, 30 seconds. Return the cooked chicken back to pan, along with any accumulated juices. Toss to coat chicken. Serve immediately over cooked rice. Sprinkle with scallions and/or toasted sesame seeds for garnish.

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