This dish is SO yummy and is great as leftovers when reheated on the stove! These pans are the perfect solution because they come with lids that make it super simple to go from stove to fridge without a hitch! (Lids and handles are not oven safe. Handles are not dishwasher safe. Remove handles while cooking.)
Orange Chicken
Ingredients:
- 2 lb. boneless, skinless chicken breasts tenderloins, cut into bite-sized pieces
- 2-3 TBSP cornstarch or arrowroot starch
- Salt and pepper
- 2 TBSP olive oil
Ingredients for Sauce:
- 3 cloves garlic, minced
- 1/2 cup orange juice
- 1/2 cup honey
- 2 TBSP coconut sugar
- 1/3 cup soy sauce
- 1/4 cup rice wine vinegar
- 1 Tbsp. cornstarch
- 1 inch freshly grated ginger
- 1/2 tsp. white pepper
- Zest of one orange
Directions:
- Season chicken generously with salt and pepper in a medium bowl. Add cornstarch and mix well to coat
- Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 3-4 minutes on each side, until the chicken is crispy.
- While the chicken is cooking, you’ll make the sauce. Whisk all ingredients together until combined.
- Pour in the orange chicken sauce and stir to combine. Let the sauce come to a boil, then boil for an additional 4-5 minutes until thickened. Garnish with green onions or sesame seeds if desired!
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Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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