I’ve mentioned this in a previous post but I try to incorporate one asian-style dish to our menu each week. It’s Nick’s favorite cuisine and it’s one I find gets easier the more reps you put in. Not that asian dishes are hard to make. They are actually quite simple when it gets down to it. But sometimes the ingredient list feels long.

This is one of those dishes that is too easy not to make. I put it on the “Dad In Training” list of recipes for Nick to learn how to make. He requested to learn crockpot dishes, one pan meals, and/or recipes with only a few steps. This third one is hard for me because I find cooking effortless – lots of chopping or multiple elements doesn’t bother me. But I understand that for some, this does not hold up! Enter Orange Chicken. It’s a little simpler than Yoshii’s Sweet and Sour Chicken and obviously a slightly different profile given this recipe uses OJ – not sweet and sour sauce. 

Credit goes to Rachael Devaux of RachaelsGoodEats. I found her during covid for free live at-home workouts on Instagram and have since become an avid follower. She is a one stop shop for incredible at-home and gym work out guides, nutritious but delicious recipes, and style. I’ll admit she has influenced me to buy one too many things on Amazon. BUT her recipes are no joke fantastic. Get her cookbook if you don’t already, or least give her a follow. 

Anyway, this one is so simple even husbands who seem to have forgotten they once worked in a kitchen can make it! 

AND if you don’t have a rice cooker with a vegetable steamer included… may I suggest you order one. Steaming your vegetables while cooking rice at the same time? Genius and a life safer…. Now look who’se trying to Amazon influence you… ha!

INGREDIENTS

1lb. chicken breast

½ cup orange juice

½ cup tamari soy sauce

¼ cup rice vinegar

1 tbsp. sesame oil

1 tbsp. fresh ginger

4 cloves garlic

¼ cup almond flour

1 tbsp. arrowroot flour

1 lb. broccoli

2 cups cooked rice

salt & pepper

Additional toppings: sesame seeds, green onions, cilantro

Serving Size: 4

INSTRUCTIONS

• Preheat oven to 400F. 
• Clean and dice chicken into small cubes. 
• Toss with almond flour, salt and pepper. 
• Bake chicken for 20 minutes or until golden and cooked through.
• Meanwhile whisk together the sauce: orange juice, soy sauce, rice vinegar, sesame oil, ginger, and garlic. 
• Pour into a large pan and bring to a simmer. 
• Remove 1 cup of the mixture into a small bowl and whisk in arrowroot flour and 1 cup of water.
• Return mixture to the sauce pan. 
• Gently mix the chicken into the sauce and cook for an additional 2-3 minutes. 
• Top with sesame seeds. 
• Plate up with steamed broccoli and rice. Enjoy!
  • I usually steam the broccoli and cook the rice at the same time as I start making the sauce.