A healthier spin on a Chinese takeout favorite! Succulent chicken breast with a sweet and savory sauce served over white rice or cauliflower rice for a healthier option. You will find pasture-raised and organic fed chicken from CATHIS Farm at the market this week!
- 2 lbs boneless, skinless chicken breast, cut into 2-inch cubes
- 1 tsp kosher salt
- 2 Tbsp vegetable oil
Orange Sauce
- 1 1/2 Tbsp cornstarch
- 1/4 cup cold water
- 2 tsp orange zest
- 1/3 cup freshly squeezed orange juice
- 3 Tbsp low sodium soy sauce or tamari
- 1/2 tsp chili-garlic paste, plus more to taste
- 2 Tbsp brown sugar
- 2 garlic cloves, minced
- 1 Tbsp seasoned rice wine vinegar
For Serving
- steamed rice sesame seeds, optional
- chopped green onions, optional
Preheat the oven to 375°F. Fit a rack in the center position. Prepare a rimmed baking sheet with parchment paper or spraying it with nonstick baking spray.
In a large bowl, toss the chicken breast pieces with salt and the vegetable oil. Arrange the chicken pieces on the prepared baking sheet.
Bake the chicken in the oven on the center rack, until cooked through, about 20 minutes.
Prepare the orange sauce: In a small bowl form a slurry by combining the cornstarch with the water until smooth. In a small saucepan add the orange juice, orange zest, soy sauce, chili-garlic paste, sugar, garlic and rice wine vinegar, mix to combine.
Bring the sauce to a simmer over medium-high heat. Add the cornstarch slurry to the sauce, stir to combine and reduce the heat to low. Simmer until the sauce has thickened, 3-5 minutes. Remove from the heat.
Once the chicken is fully cooked, pour the orange sauce over the chicken and toss until the chicken is fully coated.
Serve over white rice or cauliflower rice, sprinkled with sesame seeds and green onions if desired.
