Easy Orange Chicken Recipe
This easy orange chicken recipe starts with baked chicken chunks and ends with clean plates and happy stomachs. It’s healthier than takeout, easier than making orange chicken from scratch, and more delicious than either.
Perdue Simply Smart Organics Chicken Breast Chunks
zest from one medium-large orange
apple cider vinegar
about 2-3 cloves depending on size
red pepper flakes
or 2 if you like stickier sauce
Line a baking sheet or pizza stone with parchment paper.
Place chicken breast chunks on the parchment paper in a single layer.
Place in cold oven. Turn oven on to 425 degrees (convection roast if you have the option).
Bake for 5 minutes. Flip then bake for 5 more minutes or until they reach the desired crispiness.
Toss with prepared sauce.
Serve over rice and garnish with toasted sesame seeds, green onions, and/or cilantro.
Orange Chicken Sauce
Combine the orange juice, orange zest, coconut aminos, apple cider vinegar, and brown sugar in a large bowl and whisk until fully combined.
Heat the coconut oil in a sauce pot over medium heat.
Once hot and the oil has fully melted, add the garlic, ginger, red pepper flakes, and a pinch of kosher salt to the pot and cook for 1 minute or until fragrant, stirring frequently.
Add the juice mixture to the pot and whisk until combined.
Raise the heat to high and bring the sauce to boil.
Add 1 tsp tapioca starch to the bowl that previously had the juice mixture.
Once the sauce has come to a boil, add three spoonfuls of boiling sauce to the tapioca starch and whisk until you have a smooth paste.
While still whisking, add the paste to the boiling sauce and and whisk together well. Boil the sauce for another two minutes.
Pour the sauce into a large bowl and allow to sit to thicken until the chicken is ready.
- can use soy sauce instead
Grated fresh ginger
– can use 1/4 tsp ground ginger instead but will change the flavor
– corn starch works as well
Recipe from Britni Vigil at http://www.playpartyplan.com