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Orange Sesame Chicken

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Level: Easy

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Description

Combination of two of my favorites, and lower in fat.

Ingredients

  • FOR THE SAUCE:
  • 1 cup Chicken Broth
  • 2 Tablespoons Apple Cider Vinegar
  • 3 Tablespoons Brown Sugar
  • 1 teaspoon Sesame Oil
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons Cornstarch
  • 1 whole Orange, Zested
  • 1 Tablespoon Toasted Sesame Seeds, Plus More For Garnish
  • FOR THE CHICKEN:
  • ¼ cups Flour
  • 2 Tablespoons Cornstarch
  • ½ teaspoons Salt
  • ¼ teaspoons Pepper
  • ¼ teaspoons Garlic Powder
  • ¼ teaspoons Baking Powder
  • 4  Chicken Breast, Cut Into Bite Size Pieces
  • 1 Tablespoon Oil
  • 2  Carrots, Sliced Diagonally
  • ½  Red Pepper, Chopped Into Large Pieces
  • ½  Large Onion, Chopped Into Large Pieces
  • 1  Dried Cayenne Chile Pepper, Torn In Half And Seeds Removed Or Pinch Of Red Pepper Flakes
  • 4 cloves Garlic, Minced
  • ½ teaspoons Ginger Grated Or Minced

Preparation

Whisk together sauce ingredients and set aside.

Heat a large skillet over medium-high heat.

In a large plastic bag, mix together flour, cornstarch, salt, pepper, garlic powder and baking powder. Add chicken and shake to coat.

Add oil to skillet and brown chicken pieces until golden (in batches if necessary). No need to cook completely, they will finish in the sauce. Remove from skillet and reserve.

To the same skillet, with more oil if needed, cook carrot, red pepper, onion and chile pepper pieces for 2-3 minutes. Add garlic and ginger, cooking a few minutes more. Add back in chicken and pour over the sauce, stirring to combine. Let simmer for a few minutes or until chicken is cooked through. Remove chile pepper before serving.

Serve over brown rice with additional sprinkling of sesame seeds.

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