Low Sodium Orange Chicken
Diced chicken is coated in flour, pan-seared, then simmered in a tangy orange sauce made with orange juice, honey, and soy sauce for a lower-sodium takeout-style dish.
Ingredients
- 1 tablespoon sesame oil
- 2 pounds boneless skinless chicken breasts or thighs, diced into 1-inch cubes
- 1/4 cup brown rice flour (or sub in regular flour)
- 2 cups 100% pure orange juice, unsweetened
- 1/4 cup reduced sodium soy sauce
- 1/4 cup honey
- 4 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 2 teaspoons orange zest
- 1/2 teaspoon freshly ground black pepper
- 1-2 teaspoons chili garlic sauce optional
- 1/8-1/4 teaspoon red pepper flakes optional - depending on how spicy you like it
- 1 tablespoon cornstarch
- Sliced green onion
- Sesame seeds
Instructions
Coat chicken with flour:
Put the raw cubed chicken in a large bowl and coat evenly with flour.Cook chicken in sesame oil:
Warm sesame oil in a large skillet over medium heat. Add the chicken and cook until edges are lightly browned and meat is cooked through, roughly 10 minutes. If the flour begins sticking to the pan, add a small amount of water.Whisk sauce ingredients together:
In a separate bowl, combine the sauce ingredients and whisk until smooth and free of lumps.Remove chicken from skillet:
When the chicken is done, take it out of the skillet and place it in a separate bowl.Discard liquid, add sauce:
Discard any liquid from the skillet, then pour the prepared sauce into the same skillet.Boil then simmer sauce:
Increase heat to high and bring the sauce to a boil. Then lower the heat to medium and let it simmer for about 15 minutes, stirring frequently, until it begins to thicken.Return chicken to sauce:
Return the chicken to the skillet and stir to coat with the sauce. Cook for another 2 minutes. Allow to rest for 5 minutes so the sauce thickens further.Serve over rice with garnish:
Serve hot over rice or quinoa, garnished with sliced green onion and sesame seeds.