Healthy Orange Chicken

Who doesn’t love orange chicken? To make a healthier version of this beloved zesty takeout dish, I pan-fry the chicken instead of battering and frying them, and there are also a ton of veggies in this dish. It’s a great weeknight dinner that the whole family will love!

Ingredients:

• 3 large peppers (red, yellow, orange)

• 6 spring onions

• 1 large zucchini

• 3 cloves garlic

• 1 kg chicken breast

• 2 tbsp corn flour

• 4 tbsp olive oil

• 1 tbsp orange zest

• ½ tsp minced ginger

• 1 tbsp maple syrup

• Juice from 2 oranges (about 1 cup)

• 1/4 cup soy sauce

• 1 tbsp oyster sauce

• 1 tsp sesame oil

• 1 tsp corn starch

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Method:

• Start by prepping your veg. Deseed your peppers and chop them into large chunks, slice the spring onions, and cut the zucchini into half moons.

• Mince your garlic and cut the chicken into bite-sized cubes. Add the garlic and chicken to a bowl along with the corn starch, then toss to coat the chicken evenly.

• Heat a large pan to medium-high heat. Add 2 tablespoons of olive oil to the pan and then add the chicken. Fry until golden and cooked through, then remove and set aside.

• To the same pan, add another 2 tablespoons of olive oil and then fry the peppers, spring onion, and zucchini for about 10 minutes.

• In the meantime, prep the sauce in a small bowl. Add the orange zest, ginger, maple syrup, orange juice, soy sauce, oyster sauce, sesame oil, and corn starch, and mix well.

• Remove the veg from the pan, then add the prepped sauce to the same pan. Set to low heat and stir to get all of the flavour from the bottom into the sauce. Allow to simmer for about 5 minutes until it is slightly thickened and coats the back of a spoon.

• Add the chicken and veg back to the pan and toss to coat in the sauce.

• Serve over steamed white rice, and spoon the sauce over to get all of the flavour into your dish. Enjoy!