Better than Takeout Orange Chicken

I'm a firm believer that we can never have enough ways to prepare chicken.  The bird is such a staple in our American diet and can be quite boring if we don't treat it creatively and mix up our repertoire quite a bit.


Pretty sure you're going to love this one.  It's a favorite at our house and kids L-O-V-E it. 

WITH ALL THOSE CARAMELIZED BITS ON THIS CHICKEN YOU KNOW IT'S FLAVORFUL❤️

Sweet, sticky orange sauce that clings to the bits of chicken accompanied by bright, crunchy veg.  That hum of citrus and ginger melds perfectly with garlic and coconut aminos, which is a fabulous gluten free version of soy sauce.  You can certainly use soy sauce or tamari if you like.

PREP AND CHOP ALL THE VEGGIES IN ADVANCE. THE ASSEMBLY WILL GO SO MUCH EASIER IF YOU TAKE THE TIME TO PREPARE

I make a quick pickle of radish, cucumber and rice vinegar, which is a sweet tart vinegar. Having a bit of the tangy quick pickle on the side is the perfect compliment.

MAKING A QUICK CUCUMBER & RADISH PICKLE IS SO EASY AND IT'S A GREAT ACCOMPANIMENT

THE FLAVORFUL ORANGE SAUCE IS QUITE EASY

If you're not familiar with coconut aminos I encourage you to try it out.  Coconut aminos is a gluten free soy sauce replacement.  It's sweeter than soy sauce and I love the flavor so much that I use it almost exclusively as a soy sauce replacement.

Coconut aminos are made from the blossom of the coconut flower.  So cool right?

LOOK AT THOSE LOVELY CARAMELIZED BROWN BITS ON THE CHICKEN. THAT'S FLAVOR FOLKS!□

I love to top it all off with salty chopped peanuts or cashews, toasted sesame seeds and  slivers of scallion for more freshness.  You could also add some cilantro if you like.

A hefty large cutting board is a must.

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I love my T-Fal nonstick skillets.  

Every cook needs a good set of knives and this Calphalon self sharpening set is a great budget friendly version.

Better thann Takeout Orange Chicken
Serves 4


2 large skinless, boneless chicken breasts (about 1 pound), cut into smaller bite sized pieces
3 tablespoons coconut aminos (or tamari or soy sauce), divided
2 tablespoons rice vinegar (mirin), divided
1 teaspoon honey or agave
1 cup English cucumber, cut into matchstick pieces
1/2 cup thinly sliced radishes
Zest & juice of 1 large orange
1 tablespoon coconut sugar (or brown sugar)
1 teaspoon sesame oil
1 clove garlic, grated or finely minced
1 thumb sized piece of ginger, grated or finely minced *see cook's note
3 tablespoons cornstarch
4 ounces sugar snap peas (cut in long thin strips for a pretty presentation)
2 ounces baby carrots, cut in thin strips lengthwise 
1 sliced red Fresno or jalapeño pepper (optional)
3 tablespoons grapeseed oil or other oil with a high smoke point (like avocado oil)


2-3 cups cooked rice to serve ( I love my Cilantro Lime Jasmine Rice for this).

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Garnishes
1/4 cup chopped peanuts or cashews
2 scallions, sliced thinly on the diagonal
1 tablespoon sesame seeds


In a medium bowl combine the chicken with 1 tablespoon of the coconut aminos and let sit in the fridge for 20 minutes.  You can omit the rest period if you're in a rush but this does impart flavor and helps to tenderize the chicken.


While the chicken rests, make the quick pickle by stirring together 1 tablespoon rice vinegar and the honey.  Toss in the cucumber and radishes. 


To make the sauce, in a small bowl or liquid measuring cup add the remaining coconut aminos, remaining rice vinegar, zest and juice of the orange, coconut sugar, sesame oil, garlic and ginger.  Mix well.


Toss the chicken with the cornstarch until it's well coated.


Heat oil in a large skillet or wok.  As soon as the oil is shimmering add in the chicken.  Let it get very browned then stir and turn to get all sides of the chicken pieces nice and caramelized. 
Add in the sugar snap peas and carrots (or whatever veggies you're using) and cook for just a couple minutes.  The carrots will still be quite crisp.


Pour in the sauce and let it bubble for just a minute.  It will quickly thicken thanks to the cornstarch on the chicken.  
Remove from heat and serve over rice with the cucumber and radish pickle alongside.
Garnish with some chopped peanuts, scallions and sesame seeds.