Recipes – by Freda Coetzee
Healthy Orange Chicken
Information
Prep time
15 min
Cook time
15 min
Servings
4 people
Calories
315 kcal per serving
Origin
China
Ingredients
Marinade:
500g chicken breast, cut into bite-sized pieces
1/2 tsp baking soda
Salt to taste
2 tbsp fresh orange juice
1 tbsp soy sauce
1/2 tsp ground black pepper
1 tbsp cornflower
1 tsp garlic, minced
1 tsp ginger, minced
Orange Sauce:
2/3 cup (160ml) fresh orange juice
1 tbsp soy sauce
1/4 cup (60 ml) rice vinegar
1/2 tbsp cornstarch
3 tsp orange zest
1 1/2 tsp garlic, minced
1 tsp ginger, minced
1/2 tsp red chilli flakes
2 tbsp brown sugar (Optional)
Salt to taste
1 tbsp oil (your preferred cooking oil; I used sesame for this one)
To Serve:
1 tbsp sesame seeds
2 tbsp green onions chopped
1 cup cooked rice, to serve
1/2 cup steamed broccoli, to serve
Directions
Step 1
In a medium-sized bowl, combine all the ingredients under the marinated section and mix them thoroughly. Marinate the chicken for at least 10 minutes.
Step 2
In a separate bowl, combine all the ingredients under the sauce section. Whisk it until the sugar dissolves, and set the sauce mixture aside.
Step 3
Heat your pan; add oil, and once the oil is heated, add the marinated chicken pieces to it. Don’t overcrowd your pan; rather, cook the chicken in two batches. Cook on medium heat for 4-5 minutes, flip the chicken pieces to the next side and cook for 5-6 more minutes until the chicken is cooked perfectly.
Step 4
Add the sauce mixture to the pan with the chicken, cooking it uncovered for about 5 minutes.
The sauce will start to thicken, and everything comes together.
Add the sesame seeds and green onions, keeping some aside for serving.
Step 5
Serve the orange chicken along with rice of your choice (brown rice is the healthiest) and veggies.
Notes
- I tend to use deboned chicken thighs as they have more flavour than breasts, but they are a bit higher in calories.
- The sugar really is optional. Your dish will be healthier without it, but it adds more sweetness and a little bit more caramelisation. Your sauce will still thicken.
