Healthy Orange Chicken
Quick stir-fried chicken tossed together with sweet, crunchy sugar snap peas and a light orange sauce made with fresh orange juice and sweetened with honey!
Servings: 4 servings
Ingredients
Orange Chicken
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1 1/2 cups sugar snap peas
- 1 tablespoon avocado oil
Orange Sauce
- Zest of an orange
- 3/4 cup fresh squeezed orange juice
- 2 tablespoons low sodium soy sauce or tamari for gluten-free
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 clove garlic, grated or minced
- 1 teaspoon grated fresh ginger
- Pinch of red pepper flakes
- Kosher salt and black pepper to taste
- 1 tablespoon cornstarch whisked together with 2 tablespoons of water until smooth
Instructions
- Cut the chicken into bite sized pieces and season with salt and pepper.
- In a small or bowl or glass measuring cup, whisk together all of the ingredients for the orange sauce.
- Heat a large non-stick or cast iron skillet over medium-high heat. When the skillet is hot spray with cooking spray and add in the sugar snap peas. Sautè for a minute until they turn bright green, then place them onto a plate and set aside.
- Add the tablespoon of oil into the same skillet and swirl to coat the pan in oil. Dump the chicken into the pan and sautè for 4-5 minutes or until it's almost cooked through.
- Pour the orange sauce in with the chicken and stir to coat. Add the sugar snap peas back in with the chicken and stir to coat. Cook for another minute or until the sauce has thickened.
- Remove from the heat and serve over rice or quinoa.
Nutrition
Calories: 244kcal | Carbohydrates: 19g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 422mg | Fiber: 1g | Sugar: 14g