Sesame Orange Chicken: Clean Version

It’s Friday night.  I want take out.  The old me would’ve called out for Chinese delivery.  I still have dreams of General Tso’s chicken.  Don’t get me wrong, I’m all for indulging and “treat” meals, but the sodium that’s loaded into Chinese takeout is enough to make my rings too tight for a week.  So instead of giving into my cravings, I had to come up with something that I could feel good about eating, feeding to the kids, and that would leave me full and not digging in the fridge for seconds an hour after eating it.  Which by the way, why is it when you eat Chinese takeout you feel hungry again in an hour?  

This turned out excellent.  I hope you enjoy it as much as we did!  

Ingredients:  

4 medium chicken breasts, thawed and diced

3/4 c orange juice, divided

2 tbsp honey

Corn starch

1 pkg frozen stir fry veggies (I like the broccoli/pepper/carrot/snap peas)

2 c cooked brown rice

2 tbsp liquid aminos (or low sodium soy sauce)

2 tsp rice wine vinegar

1 tsp EVOO

Sesame seeds

Sea salt to taste

Chopped green onion

Sesame seeds 

Directions: 

For the sauce: 

In a small saucepan, add 1/4 c orange juice, 1 tbsp liquid aminos, 1 tbsp honey, and a tsp of rice wine vinegar.  Simmer on low until sauce begins to reduce and thicken.  

For the chicken: 

Soak chicken in remaining 1/2 cup orange juice, 1 tbsp honey, 1 tbsp liquid aminos, and 1 tsp rice wine vinegar (anywhere from 5-10 minutes).  Toss chicken in corn starch.  Sauté in skillet with 1 tsp EVOO until chicken is cooked through and slightly browned.  Add frozen veggies.  Sauté another 5-10 minutes until veggies are firm and cooked through.  Pour sauce over chicken and veggies.  Serve over brown rice and top with sliced green onion and sesame seeds.  Enjoy!  

For 21 Day Fix/Hammer & Chisel: 

1 red

1 green

1 yellow

2 tsp

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