Our light takeon the traditional entrée is bursting with flavor. Pan fried chicken is paired with freshly squeezed orange juice, ginger, garlic, green onions, and brown sugar to create a light, guilt-free take on the popular dish. Serve with brown rice and steamed broccoli to make a complete meal.
- 2 lb. of chicken cubed
- 2 navel oranges
- 2 tbsp. rice vinegar
- 2 tbsp. soy sauce
- 2 tbsp. lime/lemon juice
- 1/3 cup brown sugar
- 1 tsp. minced garlic
- ½ tsp. minced ginger
- ½ cup water
- 1-1 ½ tbsp. corn starch
- 1 green onion stalk
Note: You can substitute ½ cup orange juice for the fresh oranges if preferred.
1. Prepare the ingredients
- Juice the oranges into a small bowl.
- Mince garlic and ginger if using fresh.
- Slice the green onion into small rounds.
2. Cook chicken
- Heat a small amount of cooking oil in a large skillet.
- Add cubed chicken and cook until no longer pink. Set aside.
3. Make sauce
- In a skillet, combine the fresh orange juice, rice vinegar, soy sauce, lime/lemon juice, brown sugar, garlic and ginger.
- Cook on medium-high heat, stirring until slightly thickened and bubbly.
4. Thicken sauce and combine
- In a small bowl, combine the corn starch and water, whisking with a fork.
- Add cornstarch mixture into the sauce skillet and continue to cook, stirring constantly until the sauce is thick and well combined.
5. Turn off heat
- Toss the cooked chicken with the sauce in the skillet and serve.
Tasks for Helping Hands:
- Measuring ingredients
- Slicing green onions
- Stirring the sauce
Carrie Durward, PhD, RD, Sydney Mason, and Chelsey Mickelson