- ½ lb. boneless, skinless chicken breast
- ¼ cup soy sauce
- ¼ cup corn starch
- 2 Tbsp. water
- 3 Tbsp. vegetable oil, divided
- ¾ cup pulp free orange juice concentrate, thawed
- 3 Tbsp. barbecue sauce
- 2 cups cooked brown rice
- Sesame seeds, for garnish
- Sliced green onions, for garnish
Directions1. Cut chicken breasts into 1-1½-inch cubes. Whisk together soy sauce, cornstarch and water. Add the chicken and stir to coat. Allow the chicken to marinate for 5 minutes. 1. Whisk together 1 Tbsp. vegetable oil, orange juice and barbecue sauce. Set aside. 1. Heat 2 Tbsp. vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade and add to the skillet. Cook chicken for 5-7 minutes, or until cooked through. 1. Add the orange sauce to the chicken and cook for 6-10 minutes, stirring constantly until the sauce has thickened. 1. Serve over brown rice, and top with sesame seeds and sliced green onions, if desired.
For gluten free: Use tamari in place of soy sauce.
Calories 340, Total Fat 10g (Saturated 2g, Trans 0g), Cholesterol 65mg, Sodium 520mg, Total Carbohydrate 35g (Dietary Fiber 2g, Sugars 12g), Protein 27g, Vitamin A 4%, Vitamin C 80%, Calcium 4%, Iron 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsGluten Free Kid-friendly Main Dish Summer Dairy Free Sodium Smart 10 Dollar Meal Winter 20 Minute Meal Fall Asian Spring