Thai-Inspired Orange Chicken with Lime & Basil

Ingredients

• 450 g boneless skinless chicken breast
• 180 ml orange juice (fresh or bottled, no pulp)
• 2 tbsp lime juice
• 1 tsp lime zest
• 2 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 cup basil leaves (Thai basil if available)
• 2 tbsp green onion, sliced
• 2 tbsp neutral oil (avocado/canola)
• 1 tbsp erythritol or monk fruit sweetener (granulated)
• 2 tsp cornstarch
• 2 tbsp water
• 1/4 tsp kosher salt(optional)
• 1/4 tsp black pepper(optional)
• 1 tsp chili flakes or Thai chili paste(optional)

Instructions

1. 1

   Prep (about 18 minutes): Slice chicken into bite-size pieces. Mince garlic and grate ginger. Zest and juice the lime. Slice green onion and roughly tear basil leaves.

2. 2

   Cook (about 28 minutes), step 1: In a bowl, whisk orange juice, lime juice, lime zest, soy sauce, rice vinegar, and sweetener. In a small cup, mix cornstarch with water until smooth.

3. 3

   Cook (about 28 minutes), step 2: Heat oil in a large skillet or wok over medium-high heat. Season chicken with salt and pepper (and chili flakes if using). Sear chicken in a single layer, cooking until browned and mostly cooked through, about 8–10 minutes total; stir occasionally to avoid burning.

4. 4

   Cook (about 28 minutes), step 3: Add garlic and ginger to the pan and stir for 30–60 seconds until fragrant. Pour in the orange-lime sauce and bring to a simmer.

5. 5

   Cook (about 28 minutes), step 4: Stir in the cornstarch slurry and simmer until the sauce thickens and coats the chicken, about 6–8 minutes. If needed, simmer a bit longer to reach a glossy, clingy consistency.

6. 6

   Cook (about 28 minutes), step 5: Turn off heat and fold in basil and green onion. Taste and adjust with a squeeze of extra lime if you want it brighter.