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Healthy Orange Chicken
Think you can’t enjoy a night in with Netflix, take out and your better half without feeling guilty AF? Think again.
Behold. A healthy version of your favorite Panda Express go-to:
Orange Chicken, bitches.
Let me preface: this is not a beginner level recipe. It’s actually quiet high maintenance. At one point my husband asked (with trepidation) if he could help and I told him (frantically) to GTFO of the kitchen whilst I stirred two sauce pans, managed a wok, cut chicken thighs, and tossed tapioca starch in my hair. Sexy. Rest assured, it all became worth it the moment I put a glorious piece of said chicken in my mouth. It’s delicious and the best part is it’s totally clean.
Listen up, this recipe came to fruition after the wonderful people of The Wonderful Company provided me with enough Halos to feed a small army (they’re the best). They provided the product, but this recipe and my humble opinion is all my own. Hashtag, sponsored. Hashtag, still authentic.
You guys didn’t know me when I became a food stylist/photog. Okay, Let’s move on.
Healthy Orange Chicken
Serves 4. Unless you’re like my husband and myself who eat enough for 4 people.
Also, it’s borderline disturbing that I eat the same portions as him, a 6’5″ man. Very ladylike.
Ingredients
Sauce:
- 3/4 cup freshly squeezed halo juice – about 6 halos
- 1 tbsp liquid coconut aminos
- 1 tsp rice vinegar
- Pinch red pepper flakes
- Salt and pepper
- 1/2 tbsp Avocado oil
- Pinch of ginger
- 3 cloves garlic, minced
- 1 tsp tapioca starch
Chicken:
- 2 tbsp Avocado oil
- 3 tbsp Tapioca starch
- Salt and Pepper
- 6 chicken thighs, trimmed, cut into 1-2 inch cubes
Garnish:
- Green onion, sliced
- Sesame seeds
- Brown rice
Directions:
- Make brown rice according to package instructions.
- In a small bowl, whisk together the freshly squeezed halo orange juice, liquid aminos, rice vinegar, red pepper flakes and salt and pepper. Whisk it up good and set it aside.
- In a wok or frying pan heat the avocado oil on medium heat. Sautee ginger and garlic until fragrant, maybe 1 minute. Don’t burn it.
- Add the liquid mixture from step 1 to garlic and ginger.
- Bring the liquid to a light boil and add 1 tsp of tapioca starch.
- Turn the heat to low and continue to simmer for 4 minutes until liquid thickens.
- Meanwhile, toss chicken thigh cubs in 3 tbsp of tapioca starch and salt and pepper.
- In a separate pan fry chick until fully cooked. Do not over crowd it, otherwise it won’t get crispy. I learned this on Chopped Junior. Once cooked, transfer to a plate/paper towel to rid any excess oil. Dab it.
- Once liquid from step 5 is glossy and thick(er) add in fried chicken from step 8 and coat.
- Serve on top of brown rice and garnish with green onion and sesame seeds.
Ta da!
*Try to use avocado oil for this. If you don’t have it, I would use grapeseed oil. I’ve now made this recipe twice, once with avo oil and once with EVOO, and I feel like it truly tasted different in both scenarios. I’m in favor of avocado oil.
If you’re concerned about fat content, opt for chicken breast instead of thigh.
Thanks, Wonderful Company, for inspiring this culinary creativity jam sesh.
Cover image via Cake and Allie.
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