Orange-Ginger Chicken and Rice

Serves 4 to 6.

Note: From “Simply Scratch,” by Laurie McNamara.

• 6 garlic cloves, minced

• 1/4 c. minced peeled fresh ginger

• 1 tsp. orange zest

• 1 1/2 c. strained fresh orange juice (from 3 to 4 large oranges)

• 2 tbsp. light brown sugar

• 2 tbsp. low-sodium tamari sauce

• 1/2 to 1 tsp. Sriracha sauce

• 1/4 tsp. freshly ground white pepper

• 1 1/2 lb. boneless, skinless chicken breasts, cut into bite-size pieces

• 1/2 tsp. kosher salt

• 1/4 tsp. freshly ground black pepper

• 3 1/2 tbsp. cornstarch, divided

• 2 tbsp. coconut oil, divided

• 3 c. cooked jasmine rice

• Sliced green onions, for garnish


In a large measuring cup, combine garlic, ginger, orange zest, orange juice, sugar, tamari, Sriracha and white pepper. Whisk until sugar has dissolved.

In large bowl, toss chicken with the salt, black pepper and 2 tablespoons cornstarch.

In 12-inch skillet or wok, heat 1 tablespoon coconut oil over medium-high. Place half the chicken in pan in an even layer and cook for 3 minutes before turning. Cook on second side for 2 to 3 minutes more. Transfer to clean plate and repeat with remaining 1 tablespoon coconut oil and the rest of the chicken.

Reduce heat to medium. Return all chicken to pan, pour in orange-ginger sauce, stir and cook the chicken for 4 to 5 minutes.

Meanwhile combine 1 1/2 tablespoons cornstarch with 1 1/2 tablespoons cold water. Add to chicken, stir and cook until sauce thickens, 2 to 3 minutes. Serve over rice and top with green onions.