This is a classic dish the whole family will enjoy. Serve with cooked brown rice or quinoa and a side salad or broccoli for a complete meal.
- 2 navel oranges, divided Add to list
- 1 1/2 cups chicken stock or water Add to list
- 1/4 cup brown sugar Add to list
- 2 tablespoons low-sodium soy sauce Add to list
- 2 tablespoons rice vinegar Add to list
- 1/4 cup all-purpose flour Add to list
- 1/2 teaspoon salt Add to list
- 1/4 teaspoon black pepper Add to list
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes Add to list
- 2 tablespoons high-heat oil Add to list
- Cooked brown rice or quinoa, for serving Add to list
- 3 green onions, sliced Add to list
- 1 teaspoon sesame seeds Add to list
Remove 1 teaspoon zest from an orange using a microplane or zester. Cut the orange in half and squeeze out the juice into a bowl. Add the zest, chicken stock or water, sugar, soy sauce and rice vinegar to the bowl. Whisk until combined and set aside.
Peel and segment the other orange. Set aside.
Place the flour, salt and pepper in a resealable, plastic bag. Add the chicken pieces, seal the bag and shake to coat. Remove chicken, shaking off excess flour.
Heat oil in a large skillet over medium heat. Place chicken in the skillet and cook until golden, about 5 minutes per side. Add the orange sauce to the skillet and bring to a boil. Reduce heat to low and simmer until chicken is cooked through and sauce thickens, about 10 minutes.
Serve the chicken over cooked brown rice or quinoa and top with reserved orange segments, green onions and sesame seeds.
Dusting the chicken with flour in a plastic, resealable bag is a great way to get kids involved in the cooking process without the mess. With supervision, older kids can help cook the chicken and sauce on the stovetop. Try “slicing” green onions with a pair of clean scissors instead of a knife!
EACH SERVING: 290 cal, 10g fat (1.5g sat),75mg chol, 1000mg sodium, 23g carb, 1g fiber, 27g protein
Recipe by, PCC Chef
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