Teal loves Orange Chicken and Lemon Chicken. However, the breading and frying is a pain as well as adding un-needed calories. So here is a way to get the delicious flavors with much less fat and calories.
Grill the Chicken
Take 2 packs boneless/skinless chicken thighs (8 thighs). Throw these directly on the grill. These are cooked on medium high heat to give some caramelization and melt off the fat. Pull from the grill when still somewhat pink in the center. You don’t need to have them cooked completely through as that comes in the next steps. This is so much better than trying to trim the fat and cube the raw chicken.
Now cut into bite size pieces.
Mix the sauce
1/2 can orange juice concentrate
3/4 c honey
1/2 c soy sauce
1/2 c ketchup
1/2 c brown sugar
1/2 c rice wine vinegar
1 Tbsp toasted sesame oil
1 Tbsp minced fresh garlic
3 Tbsp corn starch – This is a lot more than most recipes call for but there is no breading
1/4 c sesame seeds
Mix the above ingredients
Mix the corn starch into about 1/2 c of the mixture from above and then add into the rest. If you try mixing into the big batch directly you will get lumps. The small amount lets you whisk out the lumps.
At this point, it will look like you have too much sauce and it seems to be too runny. Don’t worry, it will cook down and thicken.
In a 13×9″ glass pan place the chicken and then pour the sauce over the top.
Bake for 2 hours at 325 F . Stir every 30 min for the first hour and then every 15 min thereafter. When you stir be sure to scraped the caramelized crust from the edges. If you leave this browning goodness it will burn and make clean up more difficult rather than adding to the flavor.
Serve over rice with a side salad. I add some blood orange hot sauce and tamari sauce for mine.
This makes great leftovers. So don’t hesitate to double the amounts.