Chinese-style Orange Chicken (80 Day Obsession compliant)

As you know, I'm obsessed! So the next few months (at least) will be all recipes that can fit into 80 Day Obsession... but don't worry, they'll be tasty.  Because I get bored if it's boring.  Although, I will say - sometimes I'm so tired of eating (because I feel like I eat a lot, and all the time), that I have no problem throwing some ground turkey, quinoa, and veggies together for a super quick meal, just to get the fuel in.

But I digress.

TASTY FOOD. THIS IS. SO TASTY.

This? Is Chinese-style Orange Chicken. It is fruity, tangy, succulent, and so filling and delicious.

 
How did I come up with this? Well... did you ever go to a restaurant when you were younger and find a meal that just made you so so happy? You ordered it every time you went to the restaurant? And maybe you would even eat the leftovers while taking a bubble bath?  No? Just me? Oh... well... fine.

But anyway. I LOVE this Orange Chicken dish, and I've never gotten close to having it taste as good as the restaurant dish... until today. And it's even better because it is healthy nutritious food!!! And I get to eat it as part of my meal plan!!!! IT IS SO EXCITING!!!!!!!

Click here for the printable recipe, or continue reading below!

80 Day Obsession Chinese-style Orange Chicken

Recipe adapted from Skinny Orange Chicken

Makes 4 servings

Ingredients

3lbs chicken, cubed (boneless, skinless)

4 tsp Extra Virgin Olive Oil (or coconut oil)

4 Florida oranges, freshly juiced, with 1 Tablespoon zest reserved

2 teaspoons maple syrup

4 cloves garlic, minced

4 tsp fresh ginger, peeled and minced

4 tsp rice vinegar (or Apple Cider vinegar)

1 Tablespoon coconut aminos

½ tsp crushed red pepper, to taste

4 teaspoons corn starch

green scallions, for garnish

1 head of green cabbage, shredded into strips (about 6 cups)

1 cup of quinoa, uncooked

1. Cook quinoa according to package directions.  Typically it is 1 cup of quinoa in 2 cups of water, bring to boil, turn off heat and let sit for 10-20 minutes or until all water is gone. Stir periodically. Set aside when done.
2. Make sauce.  Combine orange juice, maple syrup, garlic, ginger, vinegar, coconut aminos, and red pepper. Mix with whisk.  Set aside.
3. Cube raw chicken.  Heat oil in large pan.  Add chicken and cook on all sides for 2-3 minutes each, or until almost done cooking.  Add about 1/8 of the orange sauce, cooking chicken until cooked through, mixing, and adding another 1/8 of orange sauce if needed to maintain moisture in pan.
4. Remove chicken from pan. Set aside.
5. Add remaining orange sauce to pan. Add cornstarch, and mix well.  Cook on medium to medium-high heat until reduced and syrup-y.  Add shredded green cabbage, in batches if needed, and stir to mix well. Continue cooking until cabbage is fully cooked and orange sauce is mostly gone/absorbed by the cabbage.
6. On a plate, place ¾ cup of chicken, ½ cup of cooked quinoa, and ¼ of the green cabbage/orange sauce mixture. This makes 1 Red, 1 Yellow, 1 Green, 1 Purple and 1 teaspoon.  Top with green scallions for color.

Add sesame seeds if you need an orange, or add cashews if you need a blue. If nothing, enjoy as is!

In the Beachbody/21 Day Fix / Portion Fix Container system, this (without the additions) is 1 Red, 1 Yellow, 1 Green, 1 Purple, 1 teaspoon per serving.