Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories418.9 kcal (21%)
Total Fat13.8 g (20%)
Carbs17.7 g (7%)
Sugars11.4 g (13%)
Protein53.1 g (106%)
Sodium602.8 mg (30%)
Fiber0.5 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
175mlorange juice
¼ cuplow-sodium soy sauce
plus 1 tablespoon
2 tablespoonscornflour
cornstarch
2 lbboneless skinless chicken breasts
cut into 2cm pieces
2 tablespoonsvegetable oil
1 tablespoonrice vinegar
2 tablespoonslight brown sugar
1 tablespoonhoisin sauce
white rice
cooked, for serving
toasted sesame seeds
for garnish
Instructions
Step 1
Whisk together 2 tablespoons of the orange juice, 60ml/¼ cup of the soy sauce, and 1 tablespoon of the cornflour (cornstarch) in a large bowl. Add the chicken and toss to coat evenly. Cover the bowl with plastic wrap and marinate in the fridge for at least 1 hour and up to 4 hours
Step 2
In a large frying pan or skillet, heat the vegetable oil over medium-high heat. Using tongs, remove the chicken from the marinade, allowing the excess to drip back into the bowl, and dry briefly and gently on paper towels. Arrange the chicken in a single layer in the pan and sear, turning occasionally, until golden brown all over, 10 to 12 minutes
Step 3
Stir together the remaining 1 tablespoon soy sauce, 1 tablespoon cornflour (cornstarch), and the vinegar in a small bowl until smooth. Pour the soy sauce mixture into the pan along with the remaining 175ml/¾ cup orange juice, the brown sugar, and the hoisin. Bring to a boil and cook, stirring continuously, until the sauce thickens, about 2 minutes.
Step 4
Spoon the chicken and sauce over rice and sprinkle with sesame seeds before serving
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