The Skinny Orange Chicken

One thing that has taken a dramatic upturn is my cooking. Usually for dinner I ate a head of lettuce with some chicken and balsamic and oil…like almost every night. I love it! But that’s not going to fill a grown man, nor would he appreciate eating every single day. I have been all over Pinterest grabbing recipes, and this one made it to my cookbook for saving! I found it here:

Skinny Orange Chicken

4 skinless, boneless chicken breasts, cut into bite-sized pieces
1 tablespoon coconut oil or olive oil
¼ cup chicken stock
3 tablespoons honey or maple syrup
2 cloves garlic, minced
1 tablespoon orange zest
¼ cup fresh orange juice
¼ cup soy sauce
1½ teaspoons Sriracha sauce
¼ teaspoon ground ginger
1 pinch red pepper flakes
1 teaspoon sesame seeds for garnish, optional

1. Melt coconut oil in medium skillet over medium heat. Add in chicken pieces and cook until cooked through and browned, about 8-10 minutes. Remove from skillet and set aside.
2. While chicken is cooking, stir together chicken stock, honey or maple syrup, garlic, orange zest, orange juice, soy sauce, Sriracha sauce, ginger and red pepper flakes. 3. Pour into heated skillet once chicken has been removed and reduce to low heat.
4. Cook, stirring often, until sauce has been reduced and coats the back of a wooden spoon. Remove from heat and pour over chicken.
5. To serve, spoon chicken over a bed of broccoli and then spoon on additional sauce. Top with sesame seeds, if desired.

If your sauce does not thicken as desired, you may add the following to assist in the thickening: mix 1 – 2 teaspoons of cornstarch with the same amount of water to form a paste. Stir into the sauce well to thicken.