Asian Citrus Chicken
I’ve been working on finding creative ways to add more citrus to cooking. This was a delicious combination of citrus with salty flavors. Enjoy!
RECIPE CARD
TIME TO COOK: about 30 minutes (plus two hours to marinate!)
INSTRUCTIONS: CHICKEN MARINATION
1 lb chicken (cut in 1 inch pieces)
2 tbsp orange juice
1 ½ tsp coconut aminos
1 tsp pepper
1 tsp garlic
1 tsp ginger
Salt
INGREDIENTS: SAUCE
1/3 cup fresh juice from an orange
¼ cup soy sauce
1 tbsp rice vinegar
5 tbsp coconut aminos
½ tbsp orange zest
1 tsp ginger
½ tsp red chili flakes
1 tbsp sesame seeds
½ tbsp honey
INGREDIENTS: TOPPINGS
½ cup chopped green onions
2 cups broccoli
1 cup green beans
1-2 cups uncooked rice
INSTRUCTIONS
In an airtight container, combine all ingredients under “INGREDIENTS: CHICKEN MARINATION”. Allow to marinate for two hours.
When the chicken has about 20 minutes left to marinate, cook rice according to package. Turn oven to 425F and line a small baking sheet with parchment paper.
Combine all ingredients under “INGREDIENTS: SAUCE”.
Toss the green beans and broccoli in ½ tbsp olive oil and put on baking sheet. Cook in oven for 12 minutes.
Once chicken is done marinating, heat a medium saucepan with 1 tbsp olive oil on medium heat. Add chicken to pan with half of the sauce.
Once the veggies are done, add to the sauce pan with the chicken. Add the remaining sauce to the pan.
Continue cooking until chicken is thoroughly cooked, sauce thickens, and the veggies, sauce, and chicken are thoroughly combined.
Serve with rice and chopped green onions!
