Recipe of the day: Chinese Orange Chicken
2 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 Tbsp raw honey
2 Tbsp low-sodium soy sauce
1-1/2 Tbsp corn starch
1 Tbsp rice wine vinegar
1 tsp ground ginger
1/4 tsp red pepper flakes
1/4 cup whole wheat flour
1/4 tsp each sea salt and fresh ground pepper
2 large boneless, skinless chicken breasts cut into small cubes
2 Tbsp coconut oil
Olive oil cooking spray
1 red bell pepper, seeded and cut into cubes
2 cups snow peas, trimmed
1/4 cup green onions, chopped
In a medium bowl, whisk together garlic, orange zest, orange juice, chicken broth, honey, soy sauce, corn starch, vinegar, ginger, and pepper flakes. Set aside.
To a large zipper-closure bag, add 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 skillet, melt coconut oil over medium-high heat. Add chicken and cook until golden brown and cooked through. Transfer to a plate.
Spray skillet with olive 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 skillet. 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 over cooked rice, quinoa, or whole grain noodles (optional) and garish with green onion.