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Easy Orange Chicken with Brown Rice

A super delicious dinner you can have on the table in no time flat. A few secret ingredients make the chicken incredibly tender!

Prep Time
30 mins
Cook Time
30 mins
Servings: 4
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 ½ pounds boneless chicken breasts thinly sliced into bite-size pieces
  • For the Marinade:
  • 1 egg white
  • 2 teaspoons rice vinegar
  • 1 tablespoons corn starch
  • For the sauce:
  • 2 garlic cloves minced
  • ⅓ cup low sodium soy sauce
  • finely grated zest of 1 orange
  • ¼ cup fresh orange juice
  • 2 tablespoons rice vinegar
  • ¼ cup dark brown sugar
  • 1 tablespoon finely minced fresh ginger
  • ¼ teaspoon red pepper flakes
  • 1 tablespoons cornstarch
  • For garnish:
  • sesame seeds
  • finely chopped cilantro or parsley

Instructions

    Cup of Yum
  1. For the marinade, combine egg white, rice vinegar and corn starch in a medium size bowl. Stir to dissolve corn starch.
  2. Add chicken and stir to coat. Allow to marinate for 20 minutes, then drain any liquid that may have accumulated.
  3. Combine all sauce ingredients and whisk well to dissolve corn starch. Set aside.
  4. Heat 2 tablespoons of coconut oil in a large skillet till hot and just starting to smoke. Add chicken to skillet and stir-fry for 4-6 minutes or until most of the chicken has turned white and opaque. It's okay to have a few areas that are still pink. It will finish cooking in the sauce. You don't want to overcook it.
  5. Add orange sauce mixture and bring to a boil. Reduce to a low simmer and cook, uncovered, for 2-3 minutes till sauce has thickened.
  6. Garnish with sesame seeds and finely chopped cilantro or parsley.