Skinny Orange Chicken - a delicious, lightened up version of your favorite takeout! This recipe comes together in 30 minutes or less and is guaranteed to satisfy the whole family!
INGREDIENTS
- 2 lbs. boneless, skinless chicken breast
- 1 c. fresh orange juice
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. soy sauce
- ⅓ c. brown sugar
- 1 tsp. minced garlic
- ½ tsp. ginger
- 1 Tbsp. orange zest
- ¼ tsp. crushed red pepper
- ½ c. water
- 1 - 1½ Tbsp. corn starch (according to desired thickness)
- 3 green onions, sliced
- additional orange zest or red pepper flakes, optional
- 3-4 c. cooked rice
INSTRUCTIONS
- Cut chicken into 1 inch pieces and set aside.
- In a medium skillet, combine orange juice, lemon juice, rice wine vinegar, soy sauce, brown sugar, minced garlic, ginger, orange zest, and crushed red pepper.
- Cook, stirring regularly, over medium-high heat until slightly thickened and bubbly.
- In a small bowl or measuring cup, combine water and corn starch and stir until corn starch is dissolved.
- Add corn starch mixture to skillet and continue cooking, stirring regularly, until sauce is thickened.
- While sauce is cooking, heat a small amount of oil in a separate skillet.
- Add chicken and cook until no longer pink.
- Combine cooked chicken with sauce and garnish with green onions, orange zest, and red pepper flakes as desired.
- Serve over rice.
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