Light and Tangy Vitamin-C Orange Chicken

Light and Tangy Vitamin-C Orange Chicken: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

Chicken

2 tablespoons (28 ml) low-sodium tamari (or low-sodium soy sauce)

3/4 cup (175 ml) fresh-squeezed orange juice (from about 3 large navel oranges, or use 100 percent juice, not from concentrate)

2 tablespoons (40 g) honey

1 1/4 pounds (565 g) chicken tenders

2 teaspoons (10 ml) sesame oil

Orange Sauce

1 cup (235 ml) orange juice (from about 4 large navel oranges, or use 100 percent juice, not from concentrate)

1 tablespoon (15 ml) low-sodium tamari

2 tablespoons (28 ml) 100 percent maple syrup

1 tablespoon (15 ml) rice vinegar

1 tablespoon (8 g) finely grated ginger

1/2 teaspoon dry mustard

2 teaspoons (4 g) orange zest

Broccoli

12 ounces (340 g) broccoli florets

1 tablespoon (8 g) toasted sesame seeds, optional

Cooking Instructions:

To make the chicken: In a shallow glass dish, whisk together the tamari, orange juice, and honey. Add the chicken tenders, turning to coat, and marinate, covered, in the refrigerator, for 30 minutes to overnight (longer marinating time creates stronger flavors). Drain the chicken well in a double-mesh sieve.

Heat the oil in a large skillet or Dutch oven over medium-high heat. Place the chicken in the pan and cook for 1 to 3 minutes per side, or until nearly no pink remains. Remove the chicken with tongs and set aside.

To make the orange sauce: Add the orange juice, tamari, syrup, vinegar, ginger, and dry mustard to the pan and whisk to combine well. Simmer for about 10 minutes, or until the mixture thickens into a glaze. Return the chicken to the pan, add the zest, and cook for a couple of minutes, or until hot and cooked through but still juicy.

To make the broccoli: While the sauce is cooking, steam the broccoli in a large steamer pot for about 3 minutes, or until tender-crisp. Fold the broccoli into the chicken mixture and garnish with the sesame seeds.