Healthy Orange Chicken

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Cuisine: Chinese

Courses: Main Course

Difficulty: Intermediate

Servings: 8

Calories: 360

Best Season: Suitable throughout the year

Dietary: Dairy Free, Gluten Free, Nut Free, Paleo, Soy Free

Ingredients

Chicken:

2 lbs chicken breasts (diced, organic - Get FREE high quality organic protein in every order here from Butcher Box)
2 eggs (large, whisked)
2/3 cup cornstarch
Salt & pepper (to taste, about 1 1/2 tsp each)
Ground cloves (to taste, about 1/4 tsp or so)
1/2 cup avocado oil

Sauce:

1/3 cup chicken bone broth (code COOKINGKATIELADY for a discount at @kettleandfire)
1/3 cup coconut aminos (organic)
2 tbsp rice vinegar
3 tbsp honey (organic)
1 tbsp garlic (minced)
1 tbsp ginger (minced)
1 tbsp chili paste
2 tbsp sesame seeds
1 orange (zest of 1 orange)
1 cup orange juice (about 4 oranges, be sure to freshly squeeze your oranges)
2 tbsp water (for slurry to thicken sauce)
2 tbsp cornstarch (for slurry to thicken sauce)

Instructions

1
Prepare the Sauce: In a measuring cup or small bowl, combine all of the sauce ingredients. Whisk well to ensure everything is fully incorporated. Set the sauce aside for later.
2
Prepare the Coating: In a small bowl, whisk the eggs until smooth and set aside. In another small bowl, combine the cornstarch, salt, pepper, and ground cloves. Mix well to distribute the seasoning evenly.
3
Coat the Chicken: Working with one piece of chicken at a time, dip each piece into the beaten eggs, ensuring it's fully coated. Then, transfer it to the cornstarch mixture, pressing lightly to coat the chicken evenly. Repeat this process for all the chicken pieces.
4
Cook the Chicken: Heat the avocado oil in a large wok or deep skillet over medium-high heat. Once the oil is hot, add the chicken in batches to avoid overcrowding. This will help the chicken crisp up nicely. Cook each batch for about 8 minutes, turning occasionally to ensure even cooking. For best results, allow each side to cook undisturbed for 4-5 minutes before flipping to achieve crispy edges. Once cooked, remove the chicken from the pan and set it aside on a large plate.
5
Make the Sauce: Reduce the heat to medium-low and carefully pour the prepared sauce into the same pan. Let the sauce bubble and simmer for a minute or two to bring out the flavors. Once it starts to bubble, reduce the heat to low.
6
Thicken the Sauce: To thicken the sauce, make a cornstarch slurry by whisking together 2 tablespoons of cornstarch and 2 tablespoons of water in a small bowl. Gradually pour the slurry into the sauce while continuously whisking to prevent clumps. Allow the sauce to simmer undisturbed for 5 minutes, thickening as it cooks.
7
Combine and Serve: Once the sauce has thickened, add the crispy chicken back into the pan. Toss gently to coat all of the chicken pieces in the sauce. Let it simmer together for another 1-2 minutes to fully heat through and ensure the chicken is well coated.
8
Serve: Serve the orange chicken over rice or with your favorite vegetables. Enjoy!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 363kcal

% Daily Value *
Total Fat 16.7g26%
Saturated Fat 2g10%
Cholesterol 129.2mg44%
Sodium 794.8mg34%
Total Carbohydrate 27.5g10%
Dietary Fiber 1.6g7%
Sugars 16.1g
Protein 25.5g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.