Orange glazed chicken with rice
I usually serve this with white rice and a simple salad. You can use a yellow or an orange pepper instead of red, but green is a bit too bitter. More orange juice is fine but you will need at least 3/4 cup of fresh juice. Orange sizes may vary. If you like garlic and ginger feel free to add more. Lastly, this reheats well and is great as a leftover. Enjoy!
Makes: 4 servings
Prep Time: 5 minutes
Total Time: 20 minutes
1/4 cup gluten free hoisin sauce
1 Tablespoons brown sugar
zest and juice (3/4 cup or more) from 3 oranges
1 1/2 pounds boneless, skinless chicken breasts, cut in half lengthwise then crosswise into 1/2 inch thick pieces
1 Tablespoon kosher salt and 1/4 teaspoon fresh ground black pepper
3 Tablespoons avocado oil, coconut oil, or peanut oil
1 red or orange bell pepper, seeded and sliced into thin strips
1 Tablespoon minced garlic
2 teaspoons minced fresh ginger
1/2 teaspoon red pepper flakes (or more to taste)
3 green onions, sliced thin
1. Make Sauce: In a bowl or measuring glass, add the hoisin sauce, brown sugar, orange zest and juice and whisk together to combine. Set aside.
2. Prep Chicken: In a medium mixing bowl, add chicken and sprinkle with salt and pepper. Toss together to coat chicken.
3. Cook Chicken: In a large wok or 12 inch nonstick skillet add 1 Tablespoon oil and heat over medium-high until just smoking. Add one half only of the chicken and spread out in an even layer. Let cook, undisturbed, 1 minute then stir. Cook until chicken is browned on both sides, about 2 minutes per side total time. Transfer chicken to a clean bowl or plate. Repeat with 1 Tablespoon more oil and remaining chicken.
4. Cook Pepper: To the now empty wok or skillet, add remaining 1 tablespoon oil and heat over medium-high until shimmering. Add the pepper and cook until softened, about 3 minutes, stirring often.
5. Add Aromatics: Add the garlic, ginger and pepper flakes and stir. Cook until fragrant, about 30 seconds to 1 minute.
6. Simmer Sauce: Add the hoisin mixture and stir well to combine. Simmer sauce until it is starting to thicken, about 3 to 5 minutes. Add cooked chicken along with any accumulated juices and stir well to combine.
7. Finish & Serve: Stir in about half of the green onions and toss together to combine. Season with salt and pepper, if needed. Sprinkle with remaining green onions. Serve and enjoy.
