Description
This classic Asian dish gets a healthy makeover. All of the sweet orange chili glazed goodness with just a fraction of the calories. Ready in less than 30 minutes.
Ingredients
- 1-¼ pound Boneless Skinless Chicken Breast
- 1 Tablespoon Olive Oil
- ½ cups Orange Juice
- ¼ cups Honey
- ¼ cups Ketchup
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Cornstarch
- 2 teaspoons Brown Sugar
- 1 teaspoon Sesame Oil
- 1 teaspoon Minced Garlic
- 1 teaspoon Orange Zest
- ¼ teaspoons Red Pepper Flakes
- Salt And Pepper, to taste
- 4 cups Cooked White Or Brown Rice
- Toasted Sesame Seeds, For Garnish
- Sliced Green Onion For Garnish
- 1-¼ pound Boneless Skinless Chicken Breast
- 1 Tablespoon Olive Oil
- ½ cups Orange Juice
- ¼ cups Honey
- ¼ cups Ketchup
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Cornstarch
- 2 teaspoons Brown Sugar
- 1 teaspoon Sesame Oil
- 1 teaspoon Minced Garlic
- 1 teaspoon Orange Zest
- ¼ teaspoons Red Pepper Flakes
- Salt And Pepper, to taste
- 4 cups Cooked White Or Brown Rice
- Toasted Sesame Seeds, For Garnish
- Sliced Green Onion For Garnish
Preparation
Cut chicken breasts into 1 inch pieces and season with salt and pepper. Heat olive oil in a large saute or fry pan over medium-high heat. Add chicken and cook, stirring occasionally, until chicken is browned on the outside and nearly cooked (don’t over cook it because the chicken will cook for a few additional minutes with the sauce).
While chicken is cooking, in a small bowl, whisk together orange juice, honey, ketchup, rice vinegar, cornstarch, brown sugar, sesame oil, garlic, orange zest and red pepper flakes.
Add the sauce into the pan with the chicken. Let sauce come to a boil and continue to cook for an additional 2-3 minutes or until sauce is thickened. Remove from heat and serve immediately over white or brown rice. Garnish with toasted sesame seeds and sliced green onion.
For an even lighter version of this meal, try serving chicken in lettuce cups instead of over rice.
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