21 Day Fix Orange Chicken

 

21 Day Fix Orange Chicken

Portion Control Containers : 1 Red, 1 Green, 1 Orange

Yields: 4 Servings

Ingredients:

• 4 cloves garlic, minced
• zest of a naval orange
• 1/3 cup fresh orange juice (from about 3 naval oranges)
• 1/2 cup low-sodium chicken broth
• 3 tablespoons raw honey
• 2 tablespoons low-sodium soy sauce
• 3 tablespoons cornstarch
• 1 tablespoon rice wine vinegar
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• 1/4 cup whole wheat flour
• 1/4 teaspoon each sea salt (optional)
• 1/4 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken thighs cut into small cubes
• 2 teaspoons coconut oil
• Coconut oil cooking spray
• 1 red bell pepper, seeded and cut into cubes
• 2 cups snow peas, trimmed

Preparation:

In a medium glass bowl, whisk together garlic, orange zest, orange juice, chicken broth, honey, soy sauce, 1 1/2 tablespoons cornstarch, vinegar, ginger, and pepper flakes. Set aside.

To a large zipper-closure bag, add 1 1/2 tablespoons corn starch flour, salt, and pepper and shake to combine. Add chicken to bag, seal, and shake until chicken is coated with flour mixture.

In a large wok, melt coconut oil over medium-high heat. Add chicken and cook until golden brown and cooked through. Transfer to a plate.

   

Spray wok with coconut oil cooking spray and return to medium-high. Add bell pepper and sauté for 2 minutes.

   

Add snow peas and sauté another 3 minutes.

   

Whisk orange sauce again and add to the wok. As soon as liquid starts to simmer, reduce heat to low. Simmer until thickened, stirring frequently.

   

Return chicken to skillet and simmer until heated through.

   

Serve with Chinese-Style Brown Fried Rice (optional, add 1 Yellow).

Tools Used:

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