Orange and Sesame Chicken served with Greens
I am always on the lookout for new flavours – and flavours that I can recreate with a heck of a lot less sugar.
This hoisin sauce tastes a lot more orange, which I like, however it retains the lovely creamy mouth feel. I’ve added some additional greens into our version and if you wanted to up the fat, you could chop some cashews on the top.
- 1 orange
- 2 teaspoons avocado oil
- 2 teaspoons sesame oil
- 2 cloves garlic
- 1/2 inch ginger
- 1 teaspoon apple cider vinegar
- 1 tablespoon tomato paste
- 3 dates
- 60 ml coconut aminos
- 2 tablespoons almond butter
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 400 g boneless skinless chicken thighs
- 1 head broccoli
- 2 tablespoons ghee
- 1 teaspoon sea salt plus more to taste
- 1 teaspoon ground black pepper plus more to taste
- 2 spring onions
- Big handful baby spinach about 1 1/2 cups
- 2 tablespoons sesame seeds
Zest and peel the orange. Add the zest and flesh of the orange plus all the orange hoisin ingredients to a saucepan and bring to a boil over a low heat - so this means slowly!
Simmer for about 5 minutes, then pour into your blender or food processor. Blend on high until smooth (strain if necessary).
Cut the chicken into bite-sized cubed pieces. Add the ghee to a large skillet over high heat, and add in the chicken. Allow to cook, stirring occasionally, for about 5 minutes or until mostly cooked through.
Chop broccoli, roughly chop the baby spinach, chop the spring onions.
Add hoisin sauce to the pan, bring to a simmer, and allow chicken to cook in the sauce for another 3-4 minutes, stirring occasionally. Season to taste with salt and pepper.
In a separate skillet, steam the broccoli over medium heat for 5-6 minutes or until bright green (careful not to overcook it).
Serve the chicken on baby spinach and broccoli and top with green onions and sesame seeds.