No frying - and you use fresh squeezed oranges? This meal packs a punch and is on the low carb side! I served with rice - but you could easily serve over a bed of lettuce accompanied by broccoli or sugar snap peas to keep it extremely low carb!
Ingredients:
Marinade Ingredients:
1 pound chicken breast or thighs, cut into pieces
1 red bell pepper cut into chunks
(add chunks of onion at your own preference)
1/2 teaspoon baking soda
2 tablespoons fresh pressed juice from an orange (zest needed below)
1 & 1/2 tablespoons soy sauce
1 teaspoon ground black pepper
1 tablespoon cornstarch
1 teaspoon garlic
1 teaspoon ginger (or half teaspoon ground)
Salt (remember the soy sauce is salty)
Orange Sauce Ingredients:
1/4 cup fresh pressed juice from an orange
2 teaspoons orange zest
1 tablespoon soy sauce
1/4 cup rice wine vinegar
3 tablespoons brown sugar
1 tablespoon Heinz chili sauce
1/2 tablespoon cornstarch
3 garlic cloves
1 teaspoon ginger or 1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
Salt
1 tablespoon neutral oil
Sesame seeds for garnish
Scallions for garnish
Directions:
1. In a bowl, combine all the ingredients to marinade the chicken and bell pepper- and mix it thoroughly so it's all coated - I let this marinade at least 30 minutes.
2. In another bowl - combine and mix everything for the sauce - with the exception of the 1 tablespoon of neutral oil and garnishes.
3. Add the tablespoon of oil to a large skillet - once hot - add the marinated chicken/peppers to it.
4. Cook on medium heat on the first side for about 5 minutes. Then you will flip the chicken and cook for another 5 minutes or so until the chicken is fully cooked.
5. Once the chicken is cooked through - add the sauce to the skillet and cook the chicken along with the sauce uncovered for about 5 minutes. The sauce will begin to thicken and coat the chicken nicely - this is exciting!
6. Finally, add some sesame seeds and scallions for garnish! Mm mm!
Enjoy!
XOXO Chef Em
Yummy!