Description
A vibrant and flavorful spicy orange sesame chicken featuring tender boneless chicken breasts coated in a crispy cornstarch crust, tossed in a tangy and sweet orange sauce with a kick of chili flakes. This dish is perfect for a quick and satisfying weeknight dinner that combines Asian-inspired flavors with a delightful balance of heat and citrus.
Ingredients
Scale
Chicken and Coating
- 1 pound Boneless chicken breasts, cut into cubes
- 1 Egg white
- 1/4 cup Tamari or soy sauce
- 1 tablespoon Orange zest
- 1/4 teaspoon Black pepper
- 1/2 cup Cornstarch
Sauce
- 1/2 cup Low sodium chicken broth
- 1/2 cup Fresh orange juice
- 1/4 cup Tamari or soy sauce
- 1 tablespoon Rice vinegar
- 2 tablespoons Honey
- 3 cloves Garlic, grated
- 1 tablespoon Fresh grated ginger
- 1/2 teaspoon Chili flakes
Finishing and Garnish
- 1/4 cup Avocado oil
- 2 tablespoons Toasted sesame seeds
- 2 stalks Green onions, sliced
Instructions
- Marinate the chicken: In a large bowl, combine the cubed chicken, egg white, tamari or soy sauce, orange zest, and black pepper. Mix thoroughly to coat each piece evenly, allowing the flavors to infuse.
- Coat the chicken: Place cornstarch in a separate bowl. Dredge each chicken piece through the cornstarch, ensuring a full coating for a crispy finish when cooked.
- Prepare the sauce: In a glass jar, whisk together low sodium chicken broth, fresh orange juice, tamari or soy sauce, rice vinegar, and honey until well combined.
- Cook the chicken: Heat avocado oil in a large skillet over medium heat. Add the coated chicken pieces in batches to avoid overcrowding. Cook each batch for about 5 minutes until golden brown and cooked through. Remove and set aside.
- Sauté aromatics and spice: Using the same skillet, add grated garlic, fresh grated ginger, and chili flakes. Sauté gently for 1 to 2 minutes until fragrant but not burnt.
- Add and reduce sauce: Pour the prepared orange sauce into the skillet. Bring it to a gentle boil and let it cook for 3 to 4 minutes to let flavors meld and sauce slightly reduce.
- Combine chicken and sauce: Return the cooked chicken to the skillet and toss thoroughly to coat the pieces in the sauce. Continue cooking for another 5 minutes until the sauce thickens and glazes the chicken beautifully.
- Serve: Plate the glazed chicken over steamed rice. Garnish with toasted sesame seeds and sliced green onions for added flavor and crunch.
Notes
- For extra heat, increase chili flakes to taste or add fresh sliced chili peppers.
- To keep chicken extra crispy, cook in batches without overcrowding the pan.
- Use low sodium soy sauce or tamari to control saltiness in the dish.
- Freshly squeezed orange juice and zest are key to achieving bright citrus flavor.
- This dish pairs wonderfully with steamed jasmine or basmati rice.
