Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 2 cups orange juice
- 1/4 cup coconut aminos
- 3 tablespoons honey
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 tablespoon grated fresh ginger
- 1/2 tablespoon orange zest
- For serving: 4 cups steamed broccoli or green beans, 2 cups cooked rice
Instructions
- Cook green beans and rice according to package directions.
- Heat olive oil in a large sauté pan over medium-high heat. Add chicken and cook 10 minutes until edges are brown and slightly crispy.
- While chicken cooks, stir together sauce ingredients (sesame oil, orange juice, coconut aminos, honey, garlic powder, ginger, orange zest, pepper).
- Remove cooked chicken and set aside. Pour sauce into same pan and bring to a boil 15-20 minutes, stirring until thickened.
- Add chicken back to pan and coat in sauce. Serve over steamed vegetables and rice.
- Optional Instant Pot instructions included in original recipe for faster preparation.
Notes
- If sauce doesn’t thicken, continue boiling and stirring; remove chicken completely from pan during thickening.
- Sauce color may appear darker than expected; this doesn’t affect flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sauté / Stove Top
- Cuisine: Chinese
Nutrition
- Serving Size: 6 oz cooked chicken + sauce, 1 cup cooked green beans, 1/2 cup rice
- Calories: 576
- Sugar: 25 g
- Sodium: 634 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 6 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 54 g
- Cholesterol: 145 mg