Umami
Umami

Sweet & Sticky Orange Chicken

2

servings

15 minutes

active time

1 hour

total time

Ingredients

¾ cup arrowroot starch

1 tsp salt

1 tsp pepper

2 eggs, whisked (omit if baking)

1lb (450g) boneless, skinless chicken breasts, cut into 1-in (2.5cm) pieces, patted dry

½ cup avocado oil, for shallow frying (omit if baking)

Brown rice or steamed broccoli. for serving

Sliced green onions, sesame seeds, and toasted cashews, for garnish

Sauce:

⅔ cup + 1 tsp water, warmed slightly, divided

4-6 pitted dates

⅓ cup fresh orange juice

2 tbsp rice vinegar

3 tbsp coconut aminos

½ tsp ground ginger

½ tsp garlic powder

½ tsp crushed red pepper

1 tbsp arrowroot starch

Zest of 1 orange (finely grated)

Directions

1 Prepare the sauce. In a food processor, blend ⅔ cup warm water and dates until smooth, about 3 minutes. In a medium saucepan over medium heat, add the orange juice, pitted dates, vinegar, coconut aminos, ginger, garlic, and crushed red pepper. Whisk and heat to a boil, then lower the heat to medium-low. Simmer for 5 minutes.

2 In a small bowl, whisk together the arrowroot starch and remaining water to form a paste. Add to the orange sauce, and whisk well. Raise the heat to medium. Cook for another 2 to 3 minutes or until the mixture thickens. (It should resemble caramel.) Once the sauce is thickened, remove from the heat, stir in the orange zest, and set aside.

3 In a shallow, medium bowl, mix together the arrowroot starch, salt, and pepper. If shallow frying, in a bowl, whisk the eggs and then add the chicken and coat the pieces. Then toss the egg-coated chicken pieces in the arrowroot starch. Place the pieces on a plate.

4 For shallow frying, in a medium skillet, heat the avocado oil over medium-high. Once hot, working in batches, cook the chicken pieces for 7 minutes, flipping once to brown both sides. Place the chicken on a paper towel-lined plate to drain. Repeat in batches for the remaining chicken, adjusting the heat as needed.

5 If baking, preheat the oven to 425°F (220°C). Coat the chicken pieces in the arrowroot mixture. Arrange the chicken pieces on a wire rack over a baking sheet. Bake for 15 to 25 minutes, flip the pieces, and raise the temperature to 450°F (230°C). Cook for 5 to 10 minutes more, or until they reach an internal temperature of 165°F (74°C).

6 Toss the chicken with the sauce. Serve over brown rice or broccoli.

Garnish with green onions, sesame seeds, and toasted cashews and enjoy!

2

servings

15 minutes

active time

1 hour

total time
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