This recipe for Orange Ginger Chicken for Two is a quick, tasty and gluten free version of your favorite takeout meal! You’d never guess how easy it is to make takeout in your own kitchen. Served over quinoa, brown rice or all on its own, this one is definitely a family favorite.
Heyyoooo! I’m popping in super quick today to share this incredible recipe with you. We are in the middle of moving again (what?!) so I am a jumbled mess without my own kitchen. Before we packed everything up, though, I made this crazy delicious Orange Ginger Chicken…twice.
Back up.
I was using Imperfect Produce for delivery while we lived in the Chicago area. I LOVED it. Every week I’d get a box FULL of organic produce (my choice) and it was crazy cheap. I’d plan my meals around what I picked to be in my box. I’m SO sad Imperfect Produce isn’t available in Memphis yet, but I’ll be waiting…
Anyways, one of the recipes I knew I wanted to make was an Asian dish…by that I mean a totally Americanized Asian inspired dish. Orange Ginger Chicken.
I had ordered a box full of oranges, ginger, green onions, broccoli…everything you need in a nutshell.
This recipe came together in under 30 minutes. No joke. I’d highly recommend doubling the veggies and chicken, because unless you’re using brown rice to soak up all the sauce, it can go pretty far. And then you’ll have leftovers! Yay!
I rarely order a dish like this from a takeout restaurant for a myriad of reasons: full of gluten, full of sugar, chicken is fried, full of sodium…
So we are fixing all of that. This recipe is lightly sweetened with honey and real orange juice. I sautéed the chicken and the broccoli in olive oil and sesame oil; so big flavor without frying and breading. And finally, I used a gluten-free soy sauce. You can choose a low-sodium variety or even a tamari or coconut aminos.
Ready to make takeout…in?
Orange Ginger Chicken for two
Recipe by Melissa King @ Treats With A Twist
INGREDIENTS
For the sauce:
½ inch fresh ginger
1 garlic clove
1 tsp. orange zest (from appx ½ an orange)
½ cup freshly squeezed orange juice (from appx 1 ½ oranges)
1 ½ Tbs. honey
1 Tbs. gluten free soy sauce or tamari
1 tsp. sesame oil
For the chicken:
½ – 1 pound chicken breast**
2 Tbs. olive oil
1 tsp. sesame oil
3 cups chopped broccoli florets
sesame seeds and 1 sliced green onion, to top
METHOD
First make your sauce. Use a microplane to grate your ginger and garlic, or finely chop them. Combine all of the sauce ingredients in a bowl and whisk together. Set aside.
Chop your chicken into bite-sized chunks and sprinkle with salt and pepper. Heat a skillet with the olive oil and sesame oil over medium heat. Cook your chicken until browned and cooked through (approximately 5 minutes). Scoop out your chicken and set aside.
Sautee your broccoli in the same pan until just cooked, but it still has a bite to it (you may want to add a drizzle more oil into your pan). This only takes a few minutes. Remove the broccoli and set aside in your serving bowl.
Set your heat to medium low and pour in your sauce. Once it comes to a bubble, let it simmer for 2 minutes to start thickening. Add your chicken back to the sauce and sauté for another couple minutes, until the chicken is well-coated.
Pour the chicken and sauce over the broccoli. Sprinkle with sesame seeds and sliced green onions. Enjoy!
NOTES
You can whisk together your sauce up to a day ahead of time and keep it in the fridge until you’re ready to make your dish.
**You can use up to a pound of chicken breasts, depending on how much meat you prefer in your dinner.
Serve this dish on it’s own for a lower-carb, gluten-free meal. You can also serve it over fluffy white rice or quinoa!
To Print this recipe, copy and paste the text into a new window on your computer and hit print. It’s not fancy, but it gets the job done.
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PPS isn’t my skillet GORGEOUS?! It’s from LeCreuset! This is not a sponsored post, but I just HAD to tell you!
