20-Minute Orange Chicken

PREP TIME: 10 minutes | COOK TIME: 10 minutes

20-Minute Orange Chicken

It’s Episode 10 of my 20 Minute High Protein TJ’s Dinners Series! 🍊 Tonight we’re making Orange Chicken because who isn’t obsessed with this takeout classic?! I posted a version of this several years ago with crispy chicken, but I honestly prefer this version just browned in the pan. Plus it’s way faster and less messy! It seriously takes 15 minutes and you have that delicious takeout vibe without the hangover. I bet you have most of the ingredients on hand already. Enjoy!

AUTHOR: bybodyadm

20-Minute Orange Chicken

PREP TIME: 10 minutes

COOK TIME: 10 minutes

TIME: 20 minutes

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Ingredients

1-1 1/2 lbs boneless skinless chicken breast, cut into bite sized pieces
Salt & pepper
2 tsp tapioca flour or cornstarch
2 tbsp water
Zest from 1 orange
Juice from 2 large oranges, about 1/2 cup
1 clove garlic, minced
2 tsp fresh ginger, grated
1 tbsp coconut sugar, brown sugar or honey
3 tbsp reduced sodium soy sauce
1 tbsp rice wine vinegar
1 tbsp sriracha, omit for no spice
1 tbsp avocado oil
Green onion & sesame seeds to garnish
Steamed rice and broccoli to serve

Instructions

First make the sauce. Whisk together the tapioca flour and water until smooth. Add the orange zest, orange juice, garlic, ginger, sugar, soy sauce, vinegar and sriracha. Whisk until fully combined.
Add the chicken pieces to a bowl and pat dry with a paper towel. Season with a pinch of salt and pepper.
Heat avocado oil in a large skillet over medium high heat. Once hot, add the chicken and cook for about 2 minutes each side or until cooked through. Reduce heat to medium and add the sauce. Stir occasionally until the sauce is thickened and the chicken is fully coated.
Garnish with sesame seeds and green onion. It’s perfect with some brown rice and broccoli!

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20-Minute Orange Chicken

PREP TIME: 10 minutes | COOK TIME: 10 minutes

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