Description
This Irresistibly Spicy Orange Sesame Chicken is a perfect balance of zesty orange flavor, savory tamari, and a spicy kick from chili flakes. Tender chicken breasts are coated in cornstarch for a crispy finish and tossed in a luscious homemade orange sauce, garnished with toasted sesame seeds and green onions. Ready in just 35 minutes, this skillet-cooked dish makes a flavorful, satisfying entree perfect for weeknight dinners.
Ingredients
Scale
Chicken and Coating
- 1 pound boneless chicken breasts, cut into cubes
- 1 egg white
- 1/4 cup tamari or soy sauce
- 1 tablespoon orange zest
- 1/4 teaspoon black pepper
- 1/2 cup cornstarch
- 1/4 cup avocado oil
Orange Sauce
- 1/2 cup low sodium chicken broth
- 1/2 cup fresh orange juice
- 1/4 cup tamari or soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 3 cloves garlic, grated
- 1 tablespoon fresh grated ginger
- 1/2 teaspoon chili flakes
Garnish
- 2 tablespoons toasted sesame seeds
- 2 stalks green onions, sliced
Instructions
- Marinate the Chicken: In a large bowl, combine the cubed chicken, egg white, tamari or soy sauce, orange zest, and black pepper. Mix thoroughly so every piece is well coated, ensuring a flavorful bite.
- Coat with Cornstarch: In a separate bowl, add the cornstarch. Dredge each piece of marinated chicken through the cornstarch, making sure each one is completely coated to achieve a crispy texture when cooked.
- Prepare the Orange Sauce: In a glass jar or bowl, whisk together the low sodium chicken broth, fresh orange juice, tamari or soy sauce, rice vinegar, and honey until the honey dissolves and the sauce is well combined.
- Cook the Chicken: Heat the avocado oil in a large skillet over medium heat. Add the cornstarch-coated chicken pieces in batches, cooking until golden brown on all sides, about 5 minutes per batch. Remove cooked chicken and set aside.
- Sauté Aromatics and Spice: In the same skillet, add the grated garlic, grated ginger, and chili flakes. Sauté for 1 to 2 minutes until fragrant but not burnt.
- Simmer the Sauce: Pour in the prepared orange sauce mixture into the skillet with the aromatics. Bring it to a gentle boil and allow it to cook for 3 to 4 minutes, letting the flavors meld and the sauce reduce slightly.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Toss everything together and continue cooking for about 5 minutes until the sauce thickens and perfectly glazes the chicken pieces.
- Garnish and Serve: Serve the orange sesame chicken hot over steamed rice. Garnish with toasted sesame seeds and sliced green onions for added crunch and flavor.
Notes
- For a gluten-free option, ensure the tamari or soy sauce used is gluten-free.
- Adjust chili flakes according to preferred spice level.
- Cornstarch can be substituted with arrowroot powder for a similar crispy texture.
- Use fresh orange juice for the brightest flavor; bottled juice may alter taste.
- Cook chicken in batches to avoid overcrowding the skillet, ensuring even browning.
