Skinny Orange Chicken

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  salt and pepper
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Toppings: Thinly-Sliced Green Onions, Toasted Sesame Seeds, Orange Zest
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  Garlic(180g)
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  Orange Juice, Fresh(120g)
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  Honey(120g)
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  Soy Sauce, Low Sodium(80g)
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  Vinegar, Rice(60g)
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  Cornstarch(45g)
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  Ginger, Fresh Root(3g)
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  1/2 tsp. white pepper
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  Orange Zest
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  Red pepper flakes
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  Quinoa, Dry(240g)
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  Low Sodium Chicken Broth(480g)

Instructions

1. 1Cook the quinoa in the chicken broth according to package directions (typically 15–20 minutes over medium heat until the liquid is absorbed and quinoa is fluffy). Set aside.
2. 2While quinoa cooks, mince the fresh garlic and ginger root, and zest the orange; set aside. Pat the chicken breast dry with paper towels and season generously with salt and pepper on both sides.
3. 3Heat the olive oil in a large sauté pan over medium-high heat for 1 minute until shimmering. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and no longer pink in the center (internal temp 165°F).
4. 4Remove the chicken to a cutting board and slice into bite-sized pieces. Return the pan to medium-high heat (do not wipe clean).
5. 5Add the minced garlic and ginger to the pan and cook for 1–2 minutes over medium-high heat, stirring constantly, until fragrant. Pour in the fresh orange juice, honey, low-sodium soy sauce, rice vinegar, and red pepper flakes; whisk to combine.
6. 6Return the sliced chicken to the pan and stir to coat. Simmer for 2–3 minutes over medium heat until the sauce thickens slightly and coats the back of a spoon.
7. 7Divide the cooked quinoa evenly into 4 airtight meal prep containers. Top each with equal portions of the orange chicken and sauce while hot.
8. 8Garnish each container with raw orange zest. Cool to room temperature before sealing, then refrigerate for up to 4 days.