Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/4 cup cornstarch for coating
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup fresh orange juice
- 1/4 cup tamari or gluten-free soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp orange zest
- 1 tsp sesame oil
- 1 tbsp cornstarch (for sauce thickening)
- 2 tbsp water (for slurry)
- 1 scoop unflavored or vanilla protein powder
- 1 cup shelled edamame, cooked and drained
- Green onions and sesame seeds for garnish
Instructions
- Coat chicken with 1/4 cup cornstarch until lightly powdered.
- Heat oil in a large skillet or wok over medium-high heat. Cook chicken in batches 3–4 minutes per side until golden and internal temperature reaches 165°F. Remove and set aside.
- Add garlic and ginger to remaining oil in skillet, stirring 30 seconds until fragrant.
- Whisk together orange juice, tamari, honey, rice vinegar, orange zest, sesame oil, and protein powder until smooth. Pour into skillet with aromatics.
- Mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. Stir into sauce and simmer until glossy, 45–60 seconds.
- Return chicken and edamame to skillet. Toss to coat for 30–60 seconds. Remove from heat.
- Garnish with green onions and sesame seeds. Serve hot.
Notes
- Add 1/2 tsp red pepper flakes for extra spice.
- Cook chicken in batches to avoid overcrowding.
- Thighs are preferred for flavor and moisture; chicken breast can be used.
- Whisk protein powder thoroughly to avoid clumps.
- Store leftovers in an airtight container in the refrigerator up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American, Asian