Traditional orange chicken is made by frying pieces of chicken then adding it to a sauce made of sugar, vinegar, and some soy sauce. If you ask me, that doesn't sound too appealing. I decided to make a healthier version by using fresh squeezed orange juice, orange zest, coconut aminos, and stevia for sweetness.
Usually I eat pretty quickly and Brandon is usually still eating by the time I am done. Tables were turned. He really like this recipe, he was done quicker than I could say would you like seconds :)
Orange Chicken with Broccoli
- 1 pound boneless, skinless chicken breasts cut into small pieces
- 1 head broccoli
- 1/8 cup coconut oil
- 2 fresh squeezed sweet oranges (about 2 cups)
- 2 T orange zest
- 1 tsp fresh ginger
- 4 T wheat free soy sauce
- 1 tsp chili garlic sauce
- stevia to taste
- salt to taste
- 1/4 cup chopped green onions
- sesame seeds to garnish
Cut broccoli and parboil for 5 minutes. Once cooked, rince with cold water and set aside.
To make the fresh orange juice, take whole oranges and blend in Blendtec. Then used a strainer to separate the juice from the pulp.
Heat medium size sauce pan over medium-low heat. Add the orange juice, zest, ginger, soy sauce and chili garlic sauce to a sauce pan. Simmer for 10-15 minutes to reduce sauce.
Add stevia and salt for taste. Depending on sweetness of orange, more or less stevia may be needed. Add about arrowroot powder to orange sauce to thicken. Mix until powder is completely dissolved and sauce has thickened.
In a larger pan, heat the oil over medium heat and add chicken. Cook chicken until no longer pink and a little browned. Add cooked broccoli. Pour orange sauce over cooked chicken and broccoli. Mix well.
Garnish with chopped green onions and sesame seeds.