Honey-Orange Sesame Chicken

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.



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