When I was in college we lived practically across from a Panda Express. They were fairly new at the time and my roommate and neighbor were obsessed. (Hello, “freshman 15”) We probably ate there 3 times a week. Oh to be young and carefree again!
Fast forward to now…..I actually haven’t had Panda in awhile, but let’s be honest, I do think about it now and then. Their orange chicken…..swoonage. (In a bad way)
The other day, I made my own version of orange chicken and I have to say it trumped pandas orange chicken. It’s was fresh, easy, and didn’t make me lay in the fetal position for the rest of the night. Totally winning in my book.
Plus, my 3rd child who dislikes all things Chinese food asked for 2nds and usually he’ll go hungry for the night if he hears we’re having anything Chinese food related!
- 5 boneless chicken breasts, diced
- head of broccoli
- one bunch of asparagus, stems cut into thirds.
- 1/4 c coconut aminos
- sesame seeds as garnish
- ORANGE SAUCE
- 1/2 cup coconut aminos
- 2 tbl rice vinegar
- juice of 2 large oranges
- 1 tbl grated ginger
- orange zest
- (OPTIONAL: chili flakes)
- Put all "orange sauce" ingredients into a small sauce pan, stir and let come to a boil. Once boiling, reduce heat to low and let cook for about 10 min.
- While sauce is simmering, take chicken, cube and throw it in a large skillet. Cook and remove.
- In same skillet, take your broccoli and asparagus and cook up al dente. About 7 or so min.
- Add chicken back into pan with veggies and stir around. Add coconut aminos and stir again.
- Once orange sauce has cooked remove and let stand for a couple min. It will thicken a little.
- Plate food and drizzle orange sauce over chicken and veggies. Top with zest and sesame seeds.
(Note: you may need to add a bit more orange juice to the sauce when making it. Just look, have a little taster-roo, and adjust!)