Honey Orange Chicken and Savannah Bee Company! (Edit recipe)

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I'm thrilled to share about one of my new favorite companies, Savannah Bee. Savannah Bee is saving the lives of our precious honeybees, so that they can continue to preserve our ecosystem and provide their delicious nectar! Especially for recipes like THIS Honey Orange Chicken!

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PREP TIME

15 minutes

COOK TIME

20 minutes to 25 minutes

INGREDIENTS

Serves: 6

Ingredients

1 whole Orange, zested
.5 cup Orange Juice, freshly-squeezed (approximately 2-3 medium navel oranges)
2 Tbsp Low Sodium Wheat-free Tamari, (or soy sauce)
1 tsp Arrowroot Flour, (or cornstarch)
.25 cup Honey
2 Tbsp Avocado Oil
1.5 lb Chicken Tenders
2 cloves Garlic, finely minced
1 head Broccoli, diced into 1" pieces
6 oz Snap Peas, (or snow peas)
Jasmine Rice, cooked, for serving (optional)
Salt and Pepper, optional pinches

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a small bowl, whisk together orange zest, orange juice, tamari/soy sauce, honey and starch.
Turn on oven exhaust fan. Heat a large skillet to medium-high and add oil. When oil moves quickly around the pan and is shimmering (but not smoking!), test a piece of chicken. If it sizzles, it's ready!
Add chicken to the pan and sear for 4-6 minutes, until golden brown on the bottom. Flip and sear another 3-4 minutes to get color on this side.
Turn heat down to medium 1/3 cup water to the pan and use a firm spatula or wooden spoon to scrape any brown bits from the bottom of the pan.
Add garlic and stir constantly for 30 seconds, then add orange juice mixture. Toss to coat with chicken, then simmer 3-4 minutes.
Add broccoli and peas, toss to incorporate, then cover pan and allow to simmer another 3-4 minutes. Uncover and simmer a few more minutes, if needed. It's ready when no runny liquid remains in the bottom of the pan and veggies are fork-tender. Taste and add a little salt and pepper if you like.
Serve with cooked rice, if using.

Notes

Leftovers will keep tightly sealed in the fridge up to 4 days or frozen 2 months. I recommend reheating in a saucepan with a splash of water.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	221
Fat:	6 g
Carbohydrates:	15 g
Protein:	27 g
Cholesterol:	65 g
Sodium:	282 mg
Fiber:	0 g
Sugars:	13 g
Sugar Alcohol:	0 g
Calculated per serving.