Ingredients
- 3/4 3/4 2 cup orange juice, freshly squeezed (from about 2 medium oranges)
- 1/2 zest from 1/2 an orange
- 1 1 1 tablespoon low-sodium soy sauce
- 2 2 2 cloves garlic
- 2 2 2 teaspoons grated fresh ginger
- 2 2 2 teaspoons red pepper flakes
- 2 2 2 teaspoons cornstarch
- 1 1 1 teaspoon sesame oil
- 1 1 1-inch boneless skinless chicken breast (8 ounces), cut into 1-inch cubes
- 2 2 2 medium carrots, thinly sliced
- 1 1 1 cup cooked brown rice or quinoa
- 2 2 2 sliced green onion
- to pepper flakes, to taste
Preparation
Step 1
In a medium bowl, whisk together sauce ingredients. Set aside.
Heat oil in a large nonstick skillet over medium heat. Add chicken, stirring occasionally so that all sides get browned. Once chicken has browned, add carrots and cook, stirring, until carrots are softened, about 5 minutes.
Pour in sauce and cook until sauce is thickened, 3 to 5 more minutes.
Spoon into bowls with rice or quinoa and sprinkle with green onions and red pepper flakes.
Ingredient Variations and Substitutions
To bulk up this dish even more, add more veggies like broccoli, snow peas, or cabbage.
For a gluten-free version, use low-sodium tamari instead of soy sauce, or look for gluten-free soy sauce.
For a grain-free version, use low-sodium tamari instead of soy sauce or arrowroot (or tapioca) starch instead of cornstarch and serve with cauliflower “rice."
Cooking and Serving Tips
This dish comes together quickly, so make sure your ingredients are chopped and prepped ahead of time to make cooking go more smoothly.
Each serving is about 1 1/2 cups chicken over 1/2 cup quinoa.