Whole Food Orange Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
16 oz Chicken breast - cubed1 tsp safflower oil1/2 tsp minced garlic1/2 tbsp minced ginger4 oranges2 tbsp lemon juicetad red pepper flakes2 tbsp green onion, chopped2 tbsp rice vinegar2 tbsp low sodium soy sauce
Start a cup of Jasmin rice in the rice cooker.
Cut chicken into smallish cubes and chop green onion, ginger root, and mince garlic.
Remove the zest from the oranges and set aside(about 2 tbsp's is plenty). Peel the oranges and add to a blender with the soy sauce, lemon juice, and vinegar and liquify.
Heat oil in pan on high heat and add the ginger root, garlic, and chicken and sautee until garlic is browned, about 5 minutes. Add the juice from the blender, green onion, red pepper flakes, and orange zest and bring to a boil.
Reduce heat to a fast simmer and simmer for 15-25 minutes. Cut heat and let cool.
Within 5 minutes this will be VERY thick, serve over the jasmin rice and enjoy!
Serving Size:�Makes 4 normal servings over Jasmin Rice
Cut chicken into smallish cubes and chop green onion, ginger root, and mince garlic.
Remove the zest from the oranges and set aside(about 2 tbsp's is plenty). Peel the oranges and add to a blender with the soy sauce, lemon juice, and vinegar and liquify.
Heat oil in pan on high heat and add the ginger root, garlic, and chicken and sautee until garlic is browned, about 5 minutes. Add the juice from the blender, green onion, red pepper flakes, and orange zest and bring to a boil.
Reduce heat to a fast simmer and simmer for 15-25 minutes. Cut heat and let cool.
Within 5 minutes this will be VERY thick, serve over the jasmin rice and enjoy!
Serving Size:�Makes 4 normal servings over Jasmin Rice
Nutritional Info Amount Per Serving
- Calories: 223.3
- Total Fat: 1.4 g
- Cholesterol: 65.7 mg
- Sodium: 374.1 mg
- Total Carbs: 2.6 g
- Dietary Fiber: 4.9 g
- Protein: 28.3 g
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