Lovely Healthy orange Chicken


Healthy orange Chicken Best Of Healthy orange Chicken



Ingredients






  • 2 lbs boneless, skinless chicken breasts

  • 4 cups steamed broccoli or green beans

  • 2 tablespoons toasted sesame oil













Sauce






  • 2 cups orange juice

  • 1/4 cup chicken broth

  • 1/4 cup coconut aminos

  • 3 tablespoons honey

  • 1 teaspoon garlic powder

  • 1 tablespoon fresh ginger***

  • 1 tablespoon orange zest

  • 1/2 teaspoon pepper

































Instructions






  1. Cleaned + cut chicken into 1 inch cubes. In a large frying
    pan, cook the cubed chicken in the toasted sesame oil until the edges are brown
    and slightly crispy (Approx 5-10 minutes)

  2. As the chicken is cooking, stir together the sauce mixture
    in a separate bowl

  3. Once the chicken is thoroughly cooked remove it from the pan
    and place it off to the side in a separate bowl.

  4. Pour the sauce mixture into the same pan you cooked the
    chicken in.

  5. Bring the sauce mixture to a boil for 15-20 minutes,
    stirring every minute or so until it starts to thicken. (You will know it has
    thickened when you scrape the pan and it pulls away from the pan)

  6. When the sauce thickens, add the cooked chicken back in +
    stir to coat the chicken

  7. Serve over steamed broccoli or green beans for a paleo
    option, or rice/quinoa.

  8. Sprinkle with sesame seeds + enjoy!

  9. *** If substituting ground ginger for fresh ginger, cut the
    amount in 1/4 to 1/4 tablespoon.





































Instant Pot Instructions






  1. IMPORTANT: If making this recipe in the instant pot you will
    need 3 teaspoons of cornstarch or arrowroot powder. You also must use 1/2 the
    amount of ingredients in the sauce recipe, except for chicken stock. Ex: Orange
    Juice: 2 cups = 1 cup

  2. Mix together 1/2 the amount called for in the recipe for the
    orange juice, coconut aminos, honey, garlic powder, ginger, orange zest and
    pepper. Set aside.

  3. Turn the Instant Pot to sauté on the highest heat setting.
    Drizzle in 2 tablespoons of sesame oil and allow it to heat up. The Instant Pot
    will display the word “hot” when it’s ready.

  4. Trim the chicken breasts and dry them off with paper towels.
    When the Instant Pot is hot place the chicken breasts in the oil. You’ll need
    to do 2 at a time so you do not crowd the pot. Sear them on each side for 2
    minutes then flip just to get a golden color. You’re not trying to cook them
    through.

  5. Pull them out and set them on a cutting board. Dice them
    into 1 inch pieces.

  6. Put the diced chicken back into the Instant Pot and pour the
    sauce mixture over. Close the lid and put the vent to sealing. Set it to Manual
    High Pressure for 3 minutes.  Note that
    pot will take 3-5 minutes to come to pressure before the display starts counting
    down the 3 minutes you’ve set. When it’s finished quick release the steam by
    setting the valve to venting. Be sure to use a towel or pot holder to do this
    so you don’t get burned.

  7. When the Instant Pot releases all the steam the button will
    lower down and you’ll be able to safely open the lid. 

  8. Remove the chicken with a slotted spoon and place on a
    plate. Mix together the chicken broth and corn starch. Turn the Instant Pot
    back to sauté choosing the highest heat setting again. Your sauce should begin to
    bubble.  Stream in the corn starch slurry
    and whisk. Allow the mixture to boil for 7-9 minutes until it’s nice and thick.
    Return the chicken to the sauce and select the “Keep Warm” setting on the
    Instant Pot. Serve over steamed broccoli or green beans for a paleo option, or
    rice/quinoa.




































This article and recipe adapted from this site







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