Description
This orange chicken is better than any take-out. Tips included for making ahead.
Ingredients
- FOR THE CHICKEN:
- 2 pounds Chicken Breast
- 1 cup Cornstarch
- Olive Oil, For Frying
- FOR THE SAUCE:
- 1 Orange, Zest And Juice
- ⅓ cups Rice Wine Vinegar
- 1-⅓ cup Chicken Broth
- ¼ cups Sugar
- ¼ cups Soy Sauce, Low Sodium
- 3 cloves Garlic, Crushed
- ½ teaspoons Fresh Ginger, Grated
- 1 Tablespoon Sweet Red Chili Sauce
- 2 Tablespoons Cornstarch
Preparation
Cut chicken into 2-inch pieces.
Place cornstarch in a large zipper top bag. Add chicken. Seal bag and shake so all pieces are coated in corn starch.
For the sauce, mix all ingredients in a large bowl. Stir until sugar is dissolved.
In a large, hot sauté pan, add 1 to 2 tablespoons olive oil. Add just enough chicken pieces to cover pan. You do not want the pan overcrowded or the pieces won’t brown properly. Brown each side for just a few minutes. Once all sides are browned, remove from pan. Chicken might not be fully cooked (it will finish cooking in the sauce). Continue browning all chicken pieces.
When all chicken is cooked, add sauce to pan. Simmer lightly, . When starting to thicken, add chicken back to pan. Bring to a boil. Let boil until sauce thickens and chicken cooks through.
Serve hot over rice or quinoa.
