Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- ½ teaspoon garlic powder
- ¼ teaspoon chili flakes
- Sea salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 1 inch fresh ginger, chopped
- 1 large bell pepper, chopped
- 1 purple onion, chopped
- ⅓ cup fresh orange juice
- ¼ cup low sodium soy sauce (or coconut aminos)
- 1½ tablespoons cornstarch
- 1 teaspoon sesame seeds
- 1 tablespoon sliced scallions
- Orange slices to garnish (optional)
Instructions
- Heat 1 tablespoon of olive oil in a large pan over medium heat. Add chicken seasoned with garlic powder, chili flakes, salt, and pepper. Cook until golden brown and cooked through (5-7 minutes).
- Remove chicken and set aside. In the same pan, add another tablespoon of olive oil along with ginger, bell pepper, and onion. Stir-fry for 2-3 minutes until tender-crisp.
- In a small bowl, whisk together orange juice, soy sauce, and cornstarch until smooth. Pour over sautéed veggies and deglaze the pan.
- Return chicken to the pan, mixing well and cooking for an additional few minutes.
- Garnish with sesame seeds and sliced scallions before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 320
- Sugar: 10g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg