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Orange Chicken with Watercress

Citrus and watercress go hand-in-hand in this quick, protein-packed recipe!

INGREDIENTS
Ingredients
  • 1 pound boneless skinless chicken thighs, cut into ½ inch pieces
  • 1 bunch scallions, sliced, white and green separated
  • 1 tb minced garlic
  • 1 tb minced ginger
  • 2 tb tamari
  • 1 tb sesame oil plus some to drizzle
  • 1 tb toasted white sesame seeds
  • ½ pound B&W Watercress
  • Orange Sauce from below
  • Grape seed oil to cook (or Zero Acre)
  • Kosher salt and freshly cracked black pepper to taste
Orange Sauce
  • 1 tb garlic
  • 1 tb ginger
  • ½ cup orange marmalade
  • 1 orange, zest and juice (keep separate)
  • 2 tb oyster or veggie oyster sauce
  • ½ cup chicken stock
  • cornstarch
  • Grape seed oil to cook (or Zero Acre)
  • Kosher salt and freshly cracked black pepper to taste
DIRECTIONS
  1. In a large bowl, mix together garlic, ginger, scallion whites, tamari, sesame oil and chicken, let sit for 10-15  minutes. Meanwhile make Orange Sauce.
  2. Heat oil in a saucepan, sauté garlic and ginger. Add orange marmalade, orange juice, and zest and bring to a boil. Add slurry and whisk continuously until it thickens. Remove from heat, side aside.
  3. Next, heat a wok or large nonstick sauté pan over high heat and coat with oil.  Add marinated chicken and stir dry until cooked thru, 3-4 minutes.  Add half of the orange sauce to coat chicken and season, taste. Add more sauce if needed. Add ½ of the watercress to wilt, 30 seconds.
  4. Add remaining watercress to a large platter, top with stir fry and garnish with scallion greens, toasted sesame seeds, and finish with a drizzle of sesame oil. Serve and Enjoy!

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