Chinese Orange Chicken

Need something new for dinner this weekend?  I tried this number out on a Friday night a couple of weeks ago and we were very impressed how flavorful it was and my ability to improvise when I overlooked an ingredient.  Hooray for clean recipes that you would normally get at your local Chinese restaurant and it leaves you feeling good inside afterwards.  🙂

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  • 2 cloves garlic, finely chopped
  •  Zest of 1 navel orange
  • 3/4 cup fresh orange juice (from about 2 navel oranges)
  • 3/4 cup low-sodium chicken broth
  • 2 tbsp raw honey
  • 4 tsp reduced-sodium tamari
  • 1 tbsp potato starch
  • 2 tsp rice, white wine or apple cider vinegar
  • 1 tsp ground ginger
  • 1/4 tsp red pepper flakes
  • 1/4 cup white whole-wheat flour
  • 1 tsp Chinese 5-spice powder
  • 1 tsp ground coriander
  • 1/4 tsp seat salt
  • 1 lb boneless, skinless chicken breasts, cut into 3/4-inch pieces
  • 2 tbsp safflower oil
  • Olive oil cooking spray
  • 1 red bell pepper, seeded & cut into 1/2-inch cubes
  • 6 oz snow peas, trimmed
  • 8 scallions, cut into 1/2 inch lengths





  1. To a medium bowl, add garlic, orange zest and juice, broth, honey, tamari, starch, vinegar, ginger and pepper flakes.  Whisk until combined and set aside.
  2. To a large zip-loc bag, add flour, 5-spice, coriander and salt; seal and shake to combine.  Add chicken to bag, seal and shake well to coat chicken with mixture.
  3. In a large skillet on medium-high, heat 1 tbsp oil.  Add half of chicken, taking care not to crowd skillet.  Cook until golden brown and no longer pink in center, turning 2 or 3 times, 4 to 5 minutes total.  Repeat with remaining 1 tbsp oil and other half of chicken (NOTE:  Leave any excess flour in bag and discard bag.)
  4. Mist same skillet with cooking spray and return to medium-high.  Add bell pepper and saute, stirring occasionally, until crisp-tender, 2 to 3 minutes.  Add snow peas and saute, stirring occasionally, until crisp-tender, about 3 minutes.  Add scallions and saute for 1 minute, stirring frequently.  Whisk orange juice mixture again and add to skillet.  As soon as liquid starts to simmer, reduce heat to low.  Simmer until thickened, stirring frequently, about 30 seconds.  Return chicken to skillet and simmer until heated through, about 1 minute.

Chinese Orange Chicken, Clean Eating Magazine, March 2014


One comment

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