I use to buy "orange chicken", but it is easier to just make my own. -Mike
Serves 4
Meatballs:
1 pound (455 g) of organic ground lamb or chicken
2/3 cup (85 g) (gluten-free) bread crumbs
1 organic egg
2 Tbs. (30 ml) soy sauce or (GF) liquid aminos
2 tsp. (4 g) each: grated garlic and ginger
olive oil
1/2 cup (120 ml) organic orange juice
optional: Sriracha sauce for "heat"
Sauce:
2 Tbs. (30 g) each organic: honey and chopped green onions
2 Tbs. (15 ml) rice winer vinegar
1 Tbs. (15 g) organic cornstarch + 2 Tbs. (30 ml) water
organic orange zest
1 tsp. (5 g) sesame seeds
1/4 cup (30 g) organic brown sugar
Serve:
organic: cooked rice, streamed broccoli, and sautéed snow peas
~Pan fried or baked in over 425ºF/220ºC (inside temperature chicken 375ºF/191ºC, lamb 145ºF/63ºC)~
1. Mix the chicken/lamb, breadcrumbs, egg, soy sauce/liquid aminos, green onions, garlic, ginger, brown sugar, and optional Sriracha.
2. Form into 12 meatballs.
3. Pan fry: Sear on both sides for 80-10 minutes.
3. Bake in the oven for 15 minutes.
4. Simmer the orange juice, honey, and vinegar.
5. Whisk in the cornstarch and water to thicken
6. Cook about 5-8 minutes.
7. Return the meatballs in the sauce for another 2 minutes.
8. Serve over rice with broccoli and snow peas.
9. Garnish with green onions and sesame seeds.
