Our CSA haul this week included green beans, carrots, onions, and oranges (among other things). I immediately thought that I wanted to make orange chicken and serve it with some stir fried veggies, but I decided to go looking for a healthier recipe than the one I've used in the past (which I just realized I haven't posted here, so maybe I'll make it later this week). I found this recipe and decided it looked promising, so I went with it and only made a few minor changes. It came out much better than I expected, and it's definitely healthier than the version I've made in the past. This one goes in the keeper pile!
- 2 chicken breast about 4 oz each cubed into bite sized pieces
- 1 egg white
- Salt and pepper
- ¼ cup freshly-squeezed orange juice
- 1 Tablespoon low sodium soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 Tablespoon honey
- 1 teaspoon corn starch
- Salt and pepper
- 2 stalks scallions
- 2 cloves garlic minced
- 1 Tablespoon ginger minced
- 2 whole red chilis
- 1 Tablespoon orange zest
- 1 Tablespoon canola oil
- Mix the chicken, egg white, and salt and pepper in a bowl. Cook in a skillet over medium-high heat until browned. Remove chicken from skillet and set aside.
- Add canola oil to skillet. Add ginger and garlic and cook until aromatic, about 30 seconds.
- Add scallions and red chilis and cook for 15-20 seconds, stirring constantly.
- Add the chicken and zest and stir until combined. Add the sauce and cook, stirring frequently, until sauce thickens up.
I served this with sticky rice and sauteed vegetables. I was a little obsessed with the idea of making the sticky rice after making this soup, so decided to make a batch of it today. The link I got the recipe from served it with spaghetti noodles and mushrooms.