As much as we all try to make healthy choices when we eat, there are times when you just crave some of your long-time favorites. In college, there was an amazing Chinese take out place just down the road from my house, and every once in awhile my roommates and I would order takeout. Note: I said amazing, but not for the healthy choices available. Healthy Chinese takeout is basically an oxymoron; it doesn’t really exist. Nearly every restaurant uses excess oil, sauces with a scary cocktail of chemicals, and the most common cooking technique is to drop whatever is ordered into the deep fryer. We can do better. We can make healthy Chinese takeout with only a few special ingredients. While it may not have that special MSG flavor, it will taste great, and it will keep you on track while still satisfying that takeout craving. With this version of orange chicken, you too can defeat the oxymoron of healthy Chinese takeout.
- 24 oz. (1 ½ pounds) boneless, skinless chicken thighs, chopped
- 2 T. Cornstarch
- 2 T. Soy Sauce
- 1 tsp. Fish Sauce
- Juice of 1 Orange
- 1 tsp. Red Chili Flake
- 1 T. Fresh Ginger, minced
- 1 Pound Broccoli Florets
- 1 Pound Carrots, thinly sliced on the diagonal
- 1 Medium Onion, thinly sliced
- 1 Pound Snow Peas
- 1 T. Coconut Oil
- 1 Cup Jasmine Rice
- Salt and Pepper to taste
- Combine half of the cornstarch with the soy sauce, fish sauce, orange juice, ginger, and red chili flake in a small bowl. Whisk to ensure no lumps, and set aside.
- Toss the chicken and 1 T. of the cornstarch together on a plate, season with salt and pepper, and set aside. Heat half of the coconut oil in a large, nonstick skillet or wok.
- Once the pan is extremely hot, add the chicken and allow to brown for at least 1 minute before shaking the pan around to completely cook the chicken. By not moving the pan at first, you allow the chicken to become golden, brown, and delicious. Cook until done through, about 10 minutes. Remove the chicken from the pan and set aside.
- Add the remaining oil to the pan, and then toss in the onions. Allow to cook until just translucent, and then add in the broccoli and carrots. As the vegetables get close to done, add the snow peas, and cook for one more minute. Add in the chicken and the sauce, and stir to combine. Cook until the sauce has thickened.
- Serve over jasmine rice, and top with cilantro and lime wedges, if desired. Makes 4 Servings
Nutrition: 1 Serving
- Calories: 561
- Carbohydrates: 70 grams
- Proteins: 45 grams
- Fats: 11 grams