Try this a great dinner recipe for a clean and delicious Whole30 take on Chinese takeout. Not only is it kid friendly and super flavorful, but it's really easy and it always gets rave reviews!! The sauce freezes perfectly, too - just double the recipe and save half for another day!
Keyword Chicken, Healthy Dinners, Orange Chicken
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
Chicken & Broccoli
1cuporange hoisin saucesee below⠀
Orange Hoisin Sauce ⠀
2tbspcompliant almond butter⠀or substitute cashew butter or sunflower seed butter
zest and juice of 1 orange ⠀
½inchpeeled ginger,about 1 tsp
1tspapple cider vinegar⠀
½tspChinese five spice
Make the Orange Hoisin Sauce
Add all the sauce ingredients to a medium sauce pan and bring to a boil, stirring occasionally.
Lower the heat and allow to simmer for about five minutes, stirring. Pour the mixture into your blender or food processor. Blend on high until smooth.
Strain the sauce through cheesecloth (optional, but I like the texture better). If necessary, thin the sauce with more orange juice, a teaspoon at a time, until it reaches the desired consistency.
Cook the Chicken & Broccoli
Cut the chicken breasts into bite-sized pieces, about 1 inch.
Add the ghee to a large skillet over high heat, and add in the chicken. Allow to cook, stirring occasionally, for about 5 minutes or until mostly cooked through.
Add the sauce to the pan, bring to a simmer, and allow the chicken to cook in the sauce over medium heat for another 3-4 minutes, stirring occasionally. Season to taste with salt and pepper.
In a separate skillet, steam the broccoli over medium heat for 5-6 minutes or until bright green (careful not to overcook it).
Serve by plating the chicken and broccoli, then top each serving with green onions and sesame seeds.
When I make this, I like to double the recipe for just the Orange Hoisin sauce. It freezes great and makes for a fantastic & quick dinner down the road!