ORANGE CHICKEN STIR-FRY

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 stir-fry…..swoonage. (In such a bad, 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.

The great thing about this stir fry is that you can use literally ANY vegetable with this and it will be so friggin’ fantastic.  I love it with broccoli, asparagus, or brussels sprouts.  Those are probably my top 3 veggies I’d use with this.  Carrots, mini bell peppers, sugar snap peas, and cauliflower would be good too!

You can make a big gigantic batch of the sauce and freeze it to use later or for other meals!  I love making and freezing sauces because it means that you always have something to put on top of your protein.  I like to freeze the sauce in ice cube trays and then pop one out and place in a little bowl and let it defrost. Easy peasy….(orange) squeazy.  Somebody stop me from these lame jokes.  Or don’t! I know deep down inside you are loving them!

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ORANGE CHICKEN STIR-FRY

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6

Ingredients

• 5 boneless chicken breasts, diced
• 3 heads of broccoli, cut
• 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
• 1 tsp sesame oil
• 1 tbl arrowroot powder + 2 tbl water for slurry
• (OPTIONAL: chili flakes)

Instructions

1. 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 10 minutes.
2. While sauce is simmering, take chicken, cube and throw it in a large skillet. Cook and remove.
3. In same skillet, take your broccoli and asparagus and cook up al dente. About 7 or so minutes.
4. Add chicken back into pan with veggies and stir around. Add coconut aminos and mix to combine.
5. Once orange sauce has cooked for 10 minutes, add the arrowroot slurry and mix until sauce is thickened.
6. Plate food and drizzle orange sauce over chicken and veggies. Top with zest and sesame seeds.

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Make it, love it, bathe in it.  It’s that good!

Whole30: yes
Paleo: yes