What I Ate Wednesday – Skillet Orange Chicken

Happy Wednesday friends! Even though the hustle and bustle of the holidays is over, life is still crazy busy! This 20 minute healthier Skillet Orange Chicken is the perfect weeknight dish. It will have you in and out of the kitchen in less than 20 minutes. It’s easy to prepare and has loads of delicious flavor. You won’t miss take-out!

But first, let’s take a look at some of my favorite eats from last week!

Breakfast

Cherry Pie topped French Toast was such a treat while I was off on holiday break from work. I love the luxury of being able to spend more time on my breakfast in the morning.

cherry-french-toast

Lunch

The Honey-Roasted Pumpkin Ravioli from Trader Joe’s are seriously so delish! They can be best described as  soft, warm, pumpkin-filled pillows! These ravioli are flavorful enough that they need very little sauce. Not sure if you can still snag these or not from TJ’s! I fortunately snagged two packages and threw one in the freezer for later!

pumpkin-ravioli-wiaw

 

Afternoon Snack

These new to me Dark Chocolate Sun Cups are from Free2B! For those with any food allergies, these are nut free, gluten free, dairy free and soy free! They have a nice smooth, creamy texture and they melt in your mouth. The sunflower seed flavor is there but not overwhelming. Not as sweet as traditional peanut butter cups but still a very satisfying snack!

dark-chocolate-sun-butter-cups

This Skillet Orange Chicken dish is an easy, healthy takeout/fake-out meal you can make in minutes at home!

It’s full of fresh orange flavor and perfect when served with brown or white rice and a side of vegetables. I had mine with broccoli but feel free to enjoy it with your favorite veggie! Head into the kitchen and get cooking! Enjoy!

SKILLET ORANGE CHICKEN, WIAW

 

5.0 from 1 reviews
Skillet Orange Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • 2 teaspoons coconut oil
  • 1 pound chicken breast, cut into 1-inch pieces
  • ¾ cup low sugar orange juice
  • 1 tsp minced ginger
  • 2 TBS minced garlic
  • 1 TBS coconut aminos
  • 1 tablespoon orange zest
  • 2 TBS hoisin sauce
  • 1 teaspoon arrowroot powder
  • 1 tablespoon cold water
  • 2 teaspoons sesame seeds(optional)
Instructions
  1. In a large nonstick skillet over medium high heat, add coconut oil.
  2. Once the oil is hot, add in the chicken and cook until lightly browned and fully cooked.
  3. Remove the chicken from the pan and place the pan back onto the heat.
  4. In a small bowl add orange juice, garlic, ginger, coconut aminos, orange zest and hoisin sauce.
  5. Stir until combined.
  6. Add the orange juice mixture to the pan.
  7. Bring to a slight boil.
  8. In a small bowl, mix together arrowroot flour and cold water until the arrowroot is fully dissolved.
  9. Add arrowroot to the orange mixture and mix together until slightly thickened.
  10. Once you have reached your desired thickness, remove from the heat and add the chicken back to the pan and toss with the sauce.
  11. Serve with rice and vegetables.
  12. Sprinkle with sesame seeds(optional)

 

Dessert

Sharing yet another one of my favorite pints from Enlightened! Any kind of mint chip ice cream has been my favorite since I was young! The Mint Chocolate Chip was so creamy and full of rich chocolate chips! If mint chocolate chip is your jam, you won’t be disappointed!

enlightened-mint-chocolate-chip

That’s it for this week’s round up! See you back here on Friday!

What Chinese takout would you like to see made over? Are you a fan of sweet or spicy? Please share- I would love to hear from you!

2 Responses to What I Ate Wednesday – Skillet Orange Chicken

  1. That cherry french toast, the pumpkin ravioli, the skillet orange chicken recipe, the Sun Cups (I love that savory mix in there, even with my beloved Milk Chocolate ones – I still have to try the Dark Chocolate ones that are in my pantry, haha), the Mint Chocolate Chip Enlightened (my #2 flavor from them!) = ALL AMAZING. I would love to see you make over a Vegetable Dumplings recipe. I prefer sweet over spicy (of course). Happy Wednesday, dear Wendy! xo

    • Happy Wednesday Liz! Challenge accepted with the veggie dumpling! I have used won ton wrappers in the past for similar recipes! I’ll get cracking on that one! Thank you as always for the kind words on my eats! Those sun cups are really good- definitely going to try the milk chocolate next! Have a great day friend! xo

Wendy Moore
wendy@moorewaystowellness.com
(610) 573-8494

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