Orange Chicken Teriyaki
- 4 chicken fillets
- 60ml soy sauce
- 80ml freshly squeezed orange juice
- 4 tsp honey
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 8 scallions
- 40g sesame seeds, lightly toasted
- low cal spray oil
2 Bites per serving
In a large bowl, whisk together the soy sauce, ginger, honey, orange juice and sesame oil.
Dice the chicken fillets and place into the bowl with the teriyaki marinade. Cover and allow to sit for 20-30 mins.
Heat a large non-stick pan over medium-high heat and spritz with low cal spray oil.
Remove chicken from marinade with a slotted spoon, leaving the marinade in the bowl.
Add chicken to the hot pan and sauté, stirring occasionally until cooked through.
Remove pan from heat and put the chicken in a bowl to rest.
Pour reserved marinade into the pan, add reduce over a medium heat.
Once thickened, add the chicken back to the pan and stir to combine.
In a dry pan, slightly toast the sesame seeds.
Serve with ¼ plate basmati rice, topped with chopped scallions and sprinkled with toasted sesame seeds.