Orange Chicken & Vegetables

About This Recipe

A meal prepped version of the Chinese takeout dish.  This version is not breaded or deep fried making it a healthier option than the one you would get from the Chinese restaurant.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 1 Tbsp olive oil
• 1 Tbsp sesame seeds
• 1 zucchini
• 1 yellow squash
• 2 carrot⁣⁣s
• 1 green pepper
• 1 red pepper
• ½ sweet onion
• 1 Tbsp olive oil
• ¼ cup honey
• ¼ cup white vinegar
• ½ cup orange juice
• 2 Tbsp soy sauce
• 2 tsp cornstarch
• 1 Tbsp cold water
• 2 ½ cups cooked rice

Instructions

1. Cook enough rice to have 2 ½ cups of rice. 1 cup of dry rice will yield 3 cups of cooked rice.
2. Drizzle 1 Tbsp of olive oil over the chicken and ensure it is distributed across each of the thighs.
3. Lightly season the chicken with salt and pepper.
4. Heat a grill pan or a skillet over medium high heat and cook the chicken in batches if necessary to prevent overcrowding. It has finished cooking when the inside is no longer pink and reaches an internal temperature of at least 165°F.
5. Let the chicken rest for at least 5 minutes and then cut it into a large dice.
6. Wash and cut all of the vegetables into a large dice.
7. Heat 1 Tbsp of olive oil in a large skillet. Add in the onions and carrots first and cook for 1-2 minutes.
8. Add the peppers and squash next and cook until soft.
9. In a small sauce pot add ¼ cup honey, ¼ cup white vinegar, ½ cup orange juice, and 2 Tbsp soy sauce. Bring to a light boil.
10. Mix together 2 tsp cornstarch and 1 Tbsp cold water into a slurry. Pour into the sauce and stir to thicken.
11. Pour the sauce over the chicken and vegetables and top the chicken with 2 Tbsp of sesame seeds.
12. This recipe makes 5 servings. Divide the chicken and vegetables evenly between your containers.