You know when you’re at a football game and all of a sudden everyone breaks out into the wave? It seems appropriate to somehow arrange to have “the wave” performed for this healthy orange chicken. Really, it’s so good that we are officially deeming it wave worthy! It’s everything orange chicken should be and so much more because it’s healthier than the breaded and fried version you get at most restaurants.
We make this as a weeknight meal a lot because you can have it on your table in less than 30 minutes. Really, who has time spend more than 30 minutes on dinner during the week? Kids LOVE it and surprise surprise, it makes amazing leftovers…but you probably won’t have any!
The zest and juice of one large orange adds a ton of flavor, mixed with freshly grated ginger, honey, hoisin and garlic. Is your mouth watering yet? The sauce thickens up to perfectly coat the chicken and vegetables for the ultimate bite every time. It’s okay, we won’t judge you if you break out in the wave at your dinner table.
- 1½ lbs chicken cutlets cut into 1 inch pieces
- 1 tsp peanut oil + additional tsp oil
- 1 large red bell pepper, seeded and sliced thin
- 2 C sliced mushrooms
- 1 large handful snow peas
- toasted sesame seeds
- zest of 1 large naval orange
- juice of 1 large naval orange - approx ½ C
- ¼ C honey
- ¼ C low sodium soy sauce
- ¼ C unseasoned rice vinegar
- 1 Tbsp hoisin sauce
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, finely grated
- pinch of crushed red pepper flakes
- 2 Tbsp corn starch mixed with 2 Tbsp warm water
- In a large skillet heat peanut oil over medium heat. Season chicken with S&P and add to skillet, cooking approximately 3 minutes per side, until almost cooked. Remove chicken and set aside on a paper towel lined plate.
- While chicken is cooking mix all ingredient for sauce together with a wire whisk. Set aside.
- Heat remaining peanut oil and add mushrooms, sautee for approx 3 minutes. Add snow peas and sliced red bell peppers and cook for an additional 2 minutes. Add chicken and sauce, bring to a boil for about 2 minutes until sauce thickens. Serve over brown rice or quinoa and garnish with toasted sesame seeds.