For the chicken:

  • 2 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper
  • 2 tablespoons olive oil
  • Orange chicken sauce


  • Thinly-sliced green onions
  • Toasted sesame seeds
  • Orange zest

For the orange sauce:

  • 3 cloves garlic, minced
  • ½ cup orange juice
  • ½ cup honey
  • 1/3 cup soy sauce
  • ¼ cup rice wine vinegar
  • 3 tablespoons cornstarch
  • ½ teaspoon ground ginger
  • ½ teaspoon white pepper
  • Zest of one orange
  • Pinch of crushed red pepper flakes

Optional: Quinoa ingredients

  • 1 cup dry quinoa
  • 2 cups chicken broth


Season chicken generously with salt and pepper. Heat oil in a large sauté pan over medium-high heat. Add chicken and sauté for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Set aside.

Meanwhile, combine all orange chicken sauce ingredients in a bowl and whisk together until well blended.

Pour the sauce over the browned chicken in the sauté pan and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened.

Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and additional orange zest.

Optional quinoa directions:
Bring 1 cup of uncooked quinoa and 2 cups of liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed (15 to 20 minutes). Fluff with a fork.

—Submitted by Sarah D., Northern Illinois University