This is my version of an Asian inspired dish. Just a hint of orange, slightly sweetened and perfectly seasoned. You’ll need to prep the chicken marinate the night before you are planning on serving this.
1 chicken breast, cubed*
2 chicken thighs, cubed*
1 cup – 1/4 cup orange juice
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Salt & pepper, to taste
1/4 cup honey
3 tablespoons orange zest (about 3 oranges), finely chopped
1 orange sweet pepper, seeded & chopped
1 shallot, sliced, then halved
1-2 tablespoons sesame oil
1/2 cup chicken stock
1 cup water
2 packets of sodium free chicken bouillon
1/4 + 1 teaspoon brown basamati rice
1 teaspoon cornstarch
1 teaspoon toasted sesame seeds
In a gallon zip bag combine 1 cup orange juice, garlic & onion powders, salt & pepper, honey and 2 tablespoons of zest; add chicken cubes. Squeeze out air & seal, then refrigerate overnight. Turn once, about half way through.
In a saucepan, bring 1/2 cup stock and 1 cup water to a boil; stir in sodium free bouillon and add rice; reduce heat to medium low and cook until rice is cooked and all liquid has been absorbed.
In a skillet, heat oil to shimmering; add pepper and shallot and cook 1-2 minutes or until they begin to soften. Spoon chicken cubes out of zip bag straight into the hot skillet (they don’t need to be drained, some liquid is okay); stir. Season with salt, pepper, onion and garlic powder – just a slight sprinkling. Stir in. Add in the remaining zest and mix until well combined. In a cup or small bowl, combine the remaining orange juice and the cornstarch; stir to combine. Tip skillet up to allow liquids to drain to one side. Spoon out a tablespoon or so into the orange juice/cornstarch mixture. Replace skillet over heat & slowly pour in orange juice mixture. Stir until liquid thickens up. Serve hot over rice. Garnish with toasted sesame seeds.