Ingredients
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon coconut oil
- 1/4 cup chicken stock or broth
- 3 tablespoons honey or maple syrup (choose based on your preference)
- 2 cloves garlic, minced
- 1 tablespoon orange zest (from a fresh orange)
- 1/4 cup fresh orange juice
- 3 tablespoons coconut aminos (a soy-free soy sauce alternative)
- 1 1/2 teaspoons Sriracha sauce (adjust to taste)
- 1/4 teaspoon ground ginger
- 1 pinch red pepper flakes
- 1 teaspoon sesame seeds (optional, for garnish)
- Fresh steamed broccoli or your favorite stir-fry vegetables, for serving
Instructions
1. Cook the Chicken
Heat the coconut oil in a medium skillet over medium heat. Once melted and hot, add your chicken pieces in a single layer. Avoid overcrowding to help the chicken brown nicely.
Cook for about 8–10 minutes, turning occasionally, until the chicken is golden brown and cooked through. To check for doneness, cut a piece open—there should be no pink in the center, and the juices should run clear.
Once done, remove the chicken from the skillet and set aside on a plate.
2. Make the Orange Sauce
While the chicken is cooking, combine your sauce ingredients in a small bowl or measuring cup: chicken stock, honey or maple syrup, minced garlic, orange zest, orange juice, coconut aminos, Sriracha, ground ginger, and red pepper flakes. Stir well until everything is mixed.
3. Simmer the Sauce
With the chicken out of the skillet, pour the sauce mixture into the same pan. Reduce the heat to low. Simmer the sauce gently, stirring frequently, until it begins to thicken and coats the back of a spoon. This should take about 5–7 minutes.
If your sauce is too thin, don’t panic. You can make a quick thickening paste by mixing 1–2 teaspoons of tapioca flour, arrowroot powder, or cornstarch (depending on your dietary needs) with the same amount of water. Stir it into the sauce and cook for another minute or two until thickened.
4. Combine and Serve
Return the chicken to the pan and toss to coat with the sauce. Let everything simmer together for 1–2 minutes so the flavors can meld.
Serve the chicken over a bed of steamed broccoli or other vegetables. Spoon additional sauce over the top and sprinkle with sesame seeds if using.
Notes
Cooking Chicken Like a Pro
- Even Pieces: Try to cut the chicken into uniform pieces so they cook evenly.
- Golden, Not Burnt: If the chicken starts browning too quickly, reduce the heat slightly and stir more frequently.
Sauce Troubleshooting
- Too Thin? Use a thickener like arrowroot or cornstarch mixed with water, as mentioned above. Add it gradually—you don’t need much.
- Too Thick? Stir in a splash of chicken broth or orange juice to loosen it up.
Time-Saving Prep Tips
- Mise en Place: Before you start cooking, prep all your ingredients and have them within reach. This French culinary term simply means “everything in its place,” and it’s a lifesaver for beginners.
- Zesting Made Easy: Use a microplane or the smallest holes on a box grater to zest the orange. Avoid the white pith—it’s bitter.
Tool Substitutes
- No Garlic Press? Mince garlic with a knife or use a small grater.
- No Zester? A vegetable peeler can work—just slice very thinly and chop finely.
- Prep Time: 5 minutes
- Cook Time: 20 minutes