Healthy Orange Chicken


 


Healthy Orange Chicken

Orange chicken is an Americanized Chinese fast food classic that consists of cubed pieces of chicken breasts that are breaded and deep fried, then coated in a sweet, sticky orange sauce.

While it has its diehard fans (including my husband), orange chicken also can be cloyingly sweet, and the fast food variety certainly isn’t winning any nutritional awards.

adapter from : www.wellplated.com/

Ingredients

    2 tablespoons toasted sesame oil
    4 cups steamed broccoli or green beans
    2 lbs boneless, skinless chicken breasts
  

Sauce

    1/2 teaspoon pepper
    1/4 cup chicken broth
    2 cups orange juice
    1 teaspoon garlic powder
    3 tablespoons honey
    1/4 cup coconut aminos
    1 tablespoon orange zest
    1 tablespoon fresh ginger***
  
  

Instructions

    number one Cleaned + cut chicken into 1 inch cubes. In a large frying pan, cook the cubed chicken in the toasted sesame oil until the edges are brown and slightly crispy (Approx 5-10 minutes)
    number two As the chicken is cooking, stir together the sauce mixture in a separate bowl
    number three Once the chicken is thoroughly cooked remove it from the pan and place it off to the side in a separate bowl.
    number four Pour the sauce mixture into the same pan you cooked the chicken in.
    number five Bring the sauce mixture to a boil for 15-20 minutes, stirring every minute or so until it starts to thicken. (You will know it has thickened when you scrape the pan and it pulls away from the pan)
    number six When the sauce thickens, add the cooked chicken back in + stir to coat the chicken
    number seven Serve over steamed broccoli or green beans for a paleo option, or rice/quinoa.
    eight numbers Sprinkle with sesame seeds + enjoy!
  
    *** If substituting ground ginger for fresh ginger, cut the amount in 1/4 to 1/4 tablespoon.

Instant Pot Instructions

IMPORTANT: 

    number one If making this recipe in the instant pot you will need 3 teaspoons of cornstarch or arrowroot powder. You also must use 1/2 the amount of ingredients in the sauce recipe, except for chicken stock. Ex: Orange Juice: 2 cups = 1 cup

    number two Mix together 1/2 the amount called for in the recipe for the orange juice, coconut aminos, honey, garlic powder, ginger, orange zest and pepper. Set aside.

    number three Turn the Instant Pot to sauté on the highest heat setting. Drizzle in 2 tablespoons of sesame oil and allow it to heat up. The Instant Pot will display the word “hot” when it’s ready.

    number four Trim the chicken breasts and dry them off with paper towels. When the Instant Pot is hot place the chicken breasts in the oil. You’ll need to do 2 at a time so you do not crowd the pot. Sear them on each side for 2 minutes then flip just to get a golden color. You’re not trying to cook them through.

    number five Pull them out and set them on a cutting board. Dice them into 1 inch pieces.

    number six Put the diced chicken back into the Instant Pot and pour the sauce mixture over. Close the lid and put the vent to sealing. Set it to Manual High Pressure for 3 minutes.  Note that pot will take 3-5 minutes to come to pressure before the display starts counting down the 3 minutes you’ve set. When it’s finished quick release the steam by setting the valve to venting. Be sure to use a towel or pot holder to do this so you don’t get burned.

    number seven When the Instant Pot releases all the steam the button will lower down and you’ll be able to safely open the lid.

    eight numbers Remove the chicken with a slotted spoon and place on a plate. Mix together the chicken broth and corn starch. Turn the Instant Pot back to sauté choosing the highest heat setting again. Your sauce should begin to bubble.  Stream in the corn starch slurry and whisk. Allow the mixture to boil for 7-9 minutes until it’s nice and thick. Return the chicken to the sauce and select the “Keep Warm” setting on the Instant Pot. Serve over steamed broccoli or green beans for a paleo option, or rice/quinoa.

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