In the fall, I bought Tieghan Gerard’s latest cookbook, Super Simple, after my friend Amy RAVED about it to me. I knew Tieghan had a new cookbook out but debated buying it since so many of her amazing recipes were online. But, after Amy would tell me daily (not kidding!) how good her recipes were, I bought it! And, I’m so glad I did.
I’ve made so many of recipes (all of which you can see here) and I’ve never been disappointed with any of them. The latest one I tried is this Sesame Orange Chicken. It’s so so good. Now, if you don’t like oranges, don’t make this because it has a strong orange flavor. But if you do, you’re going to absolutely fall in love with this one!
It cooks up fast – like really fast! I made this on a weeknight while my kids were screaming how hungry they were. That’s how fast I was able to get it on the table. In my book, that’s definitely a win.
I hope you like it as much as I did! Let me know in the comments below!
Sesame Orange Chicken
- 1 1/2 lbs boneless, skinless chicken breasts cut into bite size pieces
- 4 tablespoons low-sodium soy sauce
- 1/4 cup of all-purpose flour
- 1 inch piece of fresh ginger, peeled and grated
- 2 garlic cloves, grated
- Zest and juice of 1/2 orange
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons olive oil
- 2 green onions, chopped, plus more for serving
- Rice, for serving
- 2 tablespoons toasted sesame seeds, for serving
- In a medium bowl. combine the chicken, 2 tablespoons of the soy sauce, and the flour. Toss, making sure the flour has evenly coated the chicken.
- In a small bowl or glass measuring cup, whisk together the remaining 2 tablespoons of soy sauce and the ginger, garlic, orange zest, orange juice, hoisin sauce, vinegar, and toasted sesame oil.
- Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in an even layer and cook, stirring, until browned all over, about 5 minutes. Pour in the sauce and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the chicken is coated, 5-10 minutes. Remove the skillet from the heat and stir in the green onions.
- Serve the chicken over rice and top with more green onions and toasted sesame oil. Enjoy!
Recipe from: Half Baked Harvest Super Simple Cookbook