Prep 25 mins
Cook 15 mins
My inspiration for this recipe came from Cook's Country. The chicken is so flavorful and moist!
- 1 orange
- 1⁄4 cup apple cider vinegar (or rice vinegar)
- 1⁄4 cup soy sauce
- 1⁄8 teaspoon ginger
- 2 tablespoons sugar
- 1 garlic clove, minced
- 1⁄8 teaspoon cayenne pepper
- 2 tablespoons vegetable oil (substitute half with sesame oil if desired)
- 1 lb chicken breast, sliced in large medallions (boneless, skinless)
- 4 cups romaine lettuce, chopped
- 4 cups green cabbage, chopped
- 1 cup cilantro leaf
- 4 scallions, sliced thin (optional)
- Juice orange into small bowl (should measure about 1/4 cup).
- Add vinegar, soy sauce, ginger, sugar, garlic, and cayenne. Whisk well.
- Pour 1/2 cup of mixture into 12-inch skillet with lid; bring to boil.
- Whisk oil into remaining orange juice mixture to make vinaigrette. Set aside.
- Add chicken to skillet, reduce heat to medium-low, cover, and simmer until meat is 160 degrees, flipping half-way through. When cooked, transfer to plate, cover, and let rest 5-10 minutes.
- Boil pan juices until reduced, about 1 to 3 minutes, then remove from heat.
- Shred or chop chicken into bite-size pieces, then add back into pan (with any accumulated juices) to toss with reduced juices.
- Toss lettuce, cabbage, cilantro, and scallions with remaining vinaigrette. Top with chicken.
- Optional: for extra texture/flavor, add slivered dry-roasted almonds and mandarin orange slices.