Honey Orange Chicken
One of your favorite Asian-inspired takeout dishes, with a healthy twist!
- Zest from one orange
- 1/2 cup freshly-squeezed orange juice approximately 2-3 medium navel oranges
- 2 tablespoons reduce-sodium tamari or soy sauce
- 1 teaspoon arrowroot starch or cornstarch
- 1/4 cup honey
- 2 tablespoons avocado oil
- 1 1/2 pounds boneless skinless chicken tenders
- 2 cloves garlic finely minced
- 1 crown broccoli diced into 1" pieces
- 6 ounces sugar snap peas or snow peas
- Optional: cooked rice for serving
- Optional: pinches of salt and pepper
- In a small bowl, whisk together orange zest, orange juice, tamari/soy sauce, honey and starch.
- Turn on oven exhaust fan. Heat a large skillet to medium-high and add oil. When oil moves quickly around the pan and is shimmering (but not smoking!), test a piece of chicken. If it sizzles, it’s ready!
- Add chicken to the pan and sear for 4-6 minutes, until golden brown on the bottom. Flip and sear another 3-4 minutes to get color on this side.
- Turn heat down to medium ⅓ cup water to the pan and use a firm spatula or wooden spoon to scrape any brown bits from the bottom of the pan.
- Add garlic and stir constantly for 30 seconds, then add orange juice mixture. Toss to coat with chicken, then simmer 3-4 minutes.
- Add broccoli and peas, toss to incorporate, then cover pan and allow to simmer another 3-4 minutes. Uncover and simmer a few more minutes, if needed. It’s ready when no runny liquid remains in the bottom of the pan and veggies are fork-tender. Taste and add a little salt and pepper if you like.
- Serve with cooked rice, if using. Leftovers will keep tightly sealed in the fridge up to 4 days or frozen 2 months. I recommend reheating in a saucepan with a splash of water.