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Sticky Orange Ginger Chicken with Crispy Sesame Topping Recipe

June 12, 2015 Litehouse
Serves: 6-8
Large serving of Sticky Orange Ginger Chicken with Crispy Sesame Topping

Summertime is finally here. Filled with so much activity squeezed into a small time frame that there just isn’t much time or energy left for anything else. This is the time of year when my family eats out the most. Not only are we tired but we are also trying to enjoy the new summer weather by spending as much time outdoors fishing and swimming!

As soon as I begin to think about heading indoors to start cooking dinner a fast food craving magically appears. Funny how that happens huh?

In an effort to start out the summer in a healthier state of body and mind, I have a lineup of super easy and fresh dinners on the menu. If I know that I can cook something that will satisfy my craving in less time than it takes to pull fishing poles out of the kid’s hands and drive to the nearest drive thru, chances are I’ll stay home and cook! This method of thinking has so far led us down a road of great success, and today is our last day of school! We made it to summer vacation and are feeling healthy and energized from all of this healthy home cooking!

So far our favorite “take out knockoff” is this Sticky Orange Ginger Chicken with a Crispy Sesame Noodle Topping. I absolutely hate to love that sweet goopy chicken from our local Chinese takeout restaurant; you know the one with a few veggies tossed in and all of those fried noodles on top? Yeah that’s the good stuff I was after when I came up with this recipe. A light egg white and cornstarch coating for the chicken insures that the sweet orange ginger sauce clings to every bite while lowering the calories usually provided by heavily flour coated and fried chicken found in the restaurant version. I also threw in a ridiculous amount of vegetables, because it allows me to eat a big ole’ bowl with less guilt.

While it can seem a daunting task to come up with a great replacement for that crispy fried noodle topping, it was actually quite simple! A block of Ramen noodles crushed up and toasted with heart healthy almonds and sesame seeds provides the savory and crunchy bite to offset the sweet sauce and tender vegetables. Use as much or as little as you need to get that satisfying flavor and texture.

To save time prepare the vegetables in the morning and dinner will take 20 minutes to prepare! Peel, chop, and slice your favorite mixture of veggies and throw them all into a big bowl until you’re ready to cook! For this dish I used broccoli, baby carrots, bell peppers in every color, and onion but you could easily replace or leave out any vegetable that you’d like to suit your tastes. Using Litehouse’s Freeze Dried Ginger and Garlic in the sauce saves time from having to peel and mince fresh ingredients, but you still get that fresh flavor. Don’t let dinner time cramp your pre summer style during these hectic end of school days. Prepare ahead, keep it simple, keep it delicious, and enjoy the healthier new you all summer long!

Sticky Orange Ginger Chicken with Crispy Sesame Topping Recipe

June 12, 2015 Litehouse
Serves: 6-8

Skip the takeout tonight and stay in with this perfect Sticky Chicken Takeout Knockoff! The homemade sauce is thick, sweet, spicy, and clings to every piece of chicken and vegetable, just like at the restaurant. Keep carb intake under control by making your own crispy noodle and sesame topping, adding just enough crunch to keep you from missing the noodles and white rice usually served with takeout dishes

Just prepared Sticky Orange Ginger Chicken with Crispy Sesame Topping
  • 2 eaChicken Breasts, cut into bite sized chunks
  • 4 eaEgg Whites
  • ⅓ cup+ 2 tbsp Cornstarch
  • 1 tspSalt
  • ½ tspPepper
  • 1 cupOrange Juice
  • ¼ cupBrown Sugar
  • 2 tbspSoy Sauce
  • 1 tbspRice Wine Vinegar
  • 1 tspFish Sauce
  • 1 tspLitehouse® Freeze Dried Ginger
  • 1 tspLitehouse® Freeze Dried Garlic
  • 1 eaLime, Juice
  • 8 cupVegetables, such as cabbage, bell peppers, carrot, onion, broccoli, baby corn, water chestnuts, Sliced
  • 3 ozRamen Noodles, block, broken into small pieces
  • ¼ cupAlmonds, Sliced
  • 1-2 tspSesame Seeds


In a bowl whisk together the eggs whites, 1/3 c. cornstarch, salt, and pepper. Toss the chicken pieces in the egg mixture.Heat a large skillet over medium high heat and spray with nonstick cooking spray. Pour the chicken and egg mixture into the hot pan and cook for 4-5 before flipping. The chicken will flip in one big cluster almost like an omelet making it easy to insure all pieces get browned!When chicken is browned on the second side remove from the heat, break up the chicken gently, and set aside. Meanwhile in a small pan over low heat, cook the ramen noodles, sesame seeds, and almonds until toasted then set aside.Meanwhile in a small pan over low heat, cook the ramen noodles, sesame seeds, and almonds until toasted then set aside.In a mixing bowl whisk together the orange juice, soy sauce, brown sugar, rice vinegar, fish sauce, garlic, ginger, lime juice, and remaining 2 tablespoons cornstarch.Heat a large wok or skillet over medium heat and spray with non stick cooking spray. Add the prepared vegetables to the hot wok and cook, stirring constantly until they begin to get tender, about 10 minutes. Pour in the orange juice mixture and chicken, cooking until the sauce thickens and chicken is heated through. Serve immediately and sprinkle with the toasted noodle and sesame mixture.

Litehouse products used

Freeze Dried Ginger


Freeze Dried Garlic

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