Better Than Take-out Orange Chicken 

There was no way I was just calling this recipe Orange Chicken. I mean, yes, it is orange chicken BUT it’s so much more than that. In my opinion it really is better than take-out and well what’s a better title than “Better Than Take-out Orange Chicken”? I gotta tell it like it is and truthfully I used up my days worth of creativity on the recipe so there you go. That’s what I’m calling it.

On a more serious note though, this recipe is just plain delicious with a little sweet and a little savory. This dish is so easy to bring together and makes great leftovers (not that you’re likely to have any!). With just a few simple, fresh ingredients which you probably already have on hand, this makes the prefect weeknight (or weekend) meal when you can’t spend a ton of time in the kitchen. I like to serve this over farro or brown rice but it would be equally as delicious over riced cauliflower or quinoa. So on your next take-out night try this recipe instead. It’s a healthy and guilt-free family-friendly way to enjoy a take-out favorite.


Better Than Take-out Orange Chicken

Author: The Hungry Happy Mama

Gluten-free/Grain-free/Egg-free/Nut-free

Yields: 2 servings

Prep time: 10 minutes

Cook time: 20 minutes

INGREDIENTS

  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces (or sub one package of firm tofu)*
  • 1 tbsp coconut or avocado oil
  • 1/4 tsp sea salt
  • Green onion, chopped for garnish
  • Sesame seeds for garnish

Orange Sauce

  • 4 tbsp coconut aminos
  • 2 tbsp water
  • 1 tbsp rice wine vinegar
  • 1 tbsp fresh squeezed orange juice
  • 1 tsp avocado oil
  • 1 tsp honey
  • 1 tsp orange zest
  • 1 tsp tapioca starch
  • 1/4 tsp ginger
  • 1/4 tsp garlic powder
  • 1/2 tsp sesame seeds

INSTRUCTIONS

  1. Warm the oil in a skillet over medium- low heat.
  2. Once warm, add the chicken to the pan making sure to not overlap to ensure even cooking. Brown the chicken on all sides and cook through, about 7-10 minutes.
  3. While the chicken is cooking whisk all of the sauce ingredients together until combined.
  4. Once the chicken is done add the sauce mixture to the pan and reduce the heat to low, stirring occasionally until it thickens, about 5 minutes.
  5. Remove the pan from the heat once done and serve over your favorite rice or veggies garnished with green onion and more sesame seeds if desired.

Storing: chicken will last for up to 3 days in an air tight container in the fridge.

*To sub in tofu for the chicken follow these steps:

  1. Drain your package of tofu and place on a plate lined with a paper towels or a dish towel. Place another few layers of paper towels or dish towel on top along with another plate and lastly top with a mug (or anything with a bit of weight to it). This will squeeze out the excess moisture preventing soggy tofu during the cooking process. Let sit for a half hour.
  2. In the meantime prep the sauce as directed above.
  3. When the tofu is ready, slice into equal bite-sized pieces and place into your skillet over medium heat with one tablespoon of the coconut or avocado oil. Let cook until golden then toss to cook additional sides, about 8 minutes.
  4. Once the tofu is done, add the sauce mixture to the pan and reduce the heat to low, stirring occasionally until it thickens, about 5 minutes.
  5. Remove the pan from the heat once done and serve over your favorite rice or veggies garnished with green onion and more sesame seeds if desired.

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