A lightened up version of traditional Asian orange chicken – an easy, better-than-take-out dish for those busy weeknights!
3 large boneless skinless chicken breasts, pounded to 3/4 inch thickness and cut into bite sized pieces
salt & pepper, to taste
1/2 cup orange juice (1-2 large oranges)
1 tablespoon orange zest
3 tablespoons soy sauce
3 tablespoons honey
2 tablespoons rice vinegar (may sub white vinegar)
1/2 teaspoon crushed red pepper flakes
2 teaspoons minced garlic
1 tablespoon cold water
1 tablespoon corn starch
optional: green onions, sesame seeds, 3 cups cooked white or brown rice for serving
Season chicken with salt and pepper to taste. Spray a large pan or non stick skillet generously with cooking spray. Cook chicken 5-6 minutes, stirring through out for even cooking, until cooked through. Use a slotted spoon to transfer chicken to a paper-towel lined bowl. Drain and wipe out the pan.
In a medium bowl whisk together orange juice and zest, honey, vinegar, soy sauce, red pepper flacked, and garlic. Add mixture to pan and bring to a slight boil. Add water-corn starch mixture and stir until thickened. Add chicken and stir to coat.
Serve chicken with cooked rice and garnish with optional sesame seeds and green onions if desired.