Orange Chicken
Servings:*
2 servingsIngredients
- 8 ounces all-natural organic chicken breast, cubed
- 1 Sumo citrus or 1 large orange, juiced
- 2 tablespoons soy sauce
- 1 ½ tablespoons honey
- 1 serrano pepper, minced (use less for less heat)
- Dash kosher salt
- Couple of turns of freshly cracked black pepper
- 1 teaspoon peanut oil or canola oil
- 2 green onions, sliced
Directions
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Place all ingredients except peanut oil and green onions in bowl or Ziploc bag and mix together, then cover and place in refrigerator to allow to marinate for at least 4 hours or overnight.
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Heat a wok or nonstick skillet to medium-high and add peanut/canola oil.
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Add the chicken a few pieces at a time and then turn to coat and begin cooking, 2 to 3 minutes.
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Add the marinade to the wok or skillet, mix with the chicken and bring to a boil.
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Reduce heat to simmer, continue cooking until marinade is reduced by half and chicken is cooked through, at least 3 minutes or more.
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Add green onions and turn to coat.
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Serve over brown rice with additional green onions to garnish, if desired.
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.