Orange Chinese Chicken
- Total Time
Chinese food doesn't have to be a no-no. Our revised Orange Chicken slashes the fat yet maintains tremendous flavor.
dark sesame oil2 tsp
orange zest2 tsp, strips
uncooked boneless skinless chicken breast(s)1 pound(s), four 4-oz pieces
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
canned mandarin oranges in light syrup15 oz
reduced-sodium chicken broth½ cup(s)
low sodium soy sauce1 Tbsp
orange zest1 Tbsp, finely grated, or to taste
- Heat oil in a large nonstick skillet over medium-low heat. Add zest strips and cook, stirring, until fragrant and slightly cooked, about 1 to 2 minutes. Meanwhile, season both sides of chicken with salt and pepper. When zest is finished, increase heat to medium-high; add chicken to skillet and cook until golden, flipping once, about 2 minutes per side.
- Drain oranges and reserve 1/4 cup liquid. Add oranges with reserved liquid to skillet and simmer 2 minutes. Whisk together broth, soy sauce, finely grated zest and cornstarch in a small bowl; add mixture to pan and simmer until sauce thickens and chicken is cooked through, about 3 minutes more. Yields 1 piece of chicken and about 1/4 cup of sauce per serving.