Orange-ginger chicken

This recipe was born out of a need to stop cooking boring old chicken breasts. Chicken is always an easy “go to” for a weeknight meal and a good source of protein to keep on hand but I have just gotten tired of grilled chicken breasts! This is my recipe for a “healthier” version of orange chicken. This is really good with a little steamed broccolini on the side and the brine really makes the chicken tender but isn’t necessary if you’re in a pinch! You can also use chicken thighs instead of chicken breasts or substitute tofu for the chicken too!

Chicken Brine:

1 lemon slice and juiced

6 cups cold water 

2 TS salt (dissolved in water and lemon solution)

Add herbs, spices or crushed garlic to flavor brine

 Directions:

Add chicken to solution and place in the the fridge for at least 8 hours or overnight, this will make chicken breasts nice and juicy!

Orange-ginger chicken 

2-3 chicken breasts or several chicken thighs

* (brined for 8 hours or overnight-this is optional)

Cornstarch for coating

3 TS olive oil for sautéing 

Sliced green onions

Black sesame seeds

Ginger orange sauce:

2 large oranges zested and juiced

1 tsp fresh grated ginger root

1 tsp Dijon mustard

3 TS Honey

3 TSP rice wine vinegar

2 teaspoons sesame seed oil 

1 teaspoon of salt

Combine all ingredients in a small bowl for the ginger orange sauce and set aside.

Slice chicken breast into small pieces and season with, salt and pepper. Lightly coat in corn starch. Set aside.

Heat a sauté pan and add dough olive oil to sauté the chicken. Once the oil is very hot, add the chicken and sauté on each side until the chicken is almost fully cooked through. Right before the chicken is cooked through, add the sauce and continue to stir until chicken is cooked and sauce is reduced (2-3 mins). Turn off heat and add scallions and sesame seeds. Serve with rice.