Chinese fast food places are a dime a dozen and a lot of them aren’t the best representation of good Chinese food. One of my favorite places to get Chinese though is Panda Express. And I usually get orange chicken. I can’t help myself. It’s tangy, sweet, a little crunchy. Good stuff. It probably isn’t all that healthy for me though. When I saw this recipe, I knew I wanted to give this lighter version of orange chicken a try. No frying here. You’re supposed to grill the chicken, but I broiled mine instead. It was still pretty tasty.
- Orange Chicken
adapted from this Eating Well recipe
2 boneless, skinless chicken breasts, cut into 2 inch cubes
2 T Dijon mustard
4 T frozen orange juice concentrate, thawed
3 T honey
1 1/2 t sesame oil
1/2 T rice vinegar
salt & pepper
1. Whisk the mustard, oj concentrate, honey and sesame oil in a medium bowl until smooth. Season with salt and pepper to taste. Reserve half of the marinade in a smaller bowl. Add the chicken to the medium bowl and toss to coat. Cover and marinade for about 15 minutes (next time I’ll marindae longer- the flavor didn’t really end up in the chicken…just on the outside).
2. Preheat the broiler. To the reserved marinade, add the rice vinegar and whisk to combine. Microwave on medium power for a couple of minutes, whisking every once in a while, until thickened. Set aside.
3. Cover a cookie sheet or broil pan with foil and coat with cooking spray. Remove the chicken from the marinade and place on the cookie sheet. Broil about 4 or 5 minutes on each side or until the chicken is no longer pink in the middle. Toss the cooked chicken with the reserved marinade to coat. Serve immediately.