We all know that orange chicken is the staple of Chinese take-out! It's tasty, but it's fried and full of sugar... Is that really necessary though? The flavor of orange chicken is what we crave! I tried making an orange chicken glaze with REAL oranges + using dates to sweeten. There is no added sugar to this recipe. I found that the longer the sauce simmered, the yummier it got! So I suggest starting the sauce and letting it sit while the chicken bakes. Also, to serve, you can toss the chicken in the sauce to coat or you can spoon the sauce on top! The glaze will stay good for 4-5 days in a mason jar!
I N G R E D I E N T S
5 medjool dates
3 oranges (juice from 2, whole orange 1)
2 cloves garlic
1/2 tsp red pepper flakes
1/2 tsp toasted sesame seeds
1 small piece ginger
1 tbs red wine vinegar
1 tbs corn starch
1 tbs olive oil
3/4 cup flour
1 cup water
Sprinkle of sea salt
White or Brown Rice
R E C I P E
O N E – Preheat oven to 350 and begin cooking rice (according to package directions) on the stove!
T W O – Put dates + water in a saucepan and bring to a boil.
T H R E E – Put the softened dates, water, orange juice/orange, garlic, red pepper, and red wine vinegar into a high-speed blender.
F O U R - When combined into a sauce, pour back into the saucepan and simmer while doing the following steps.
F I V E – Toss chicken in salt, pepper, flour mixture and throw into pan with warm avo oil. (I cut into small pieces to make cooking quicker!)
S I X – Brown the chicken then place onto the baking sheet for 12 mins.
S E V E N – Add cornstarch to thicken sauce if necessary!
E I G H T – Toss the chicken in the sauce and serve over rice!
N I N E – Enjoy!!!