Baked Chinese Orange Chicken

By Tarah716

Ingredients

• 1 cup uncooked white rice (use instant for a shortcut)
• 1 + 1/2 pounds boneless chicken breasts or thighs cut into 1-inch pieces
• salt and pepper
• 1/3 cup cornstarch
• 1/2 cup low-sodium chicken broth
• 1/2 cup freshly squeezed orange juice (zest it first)
• 1/4 cup white wine vinegar
• 3 tablespoons soy sauce
• 1/3 cup packed brown sugar, preferably dark
• 2 teaspoons finely grated orange zest, just the top orange layer not the white pith
• 3 cloves garlic, minced
• 1 tablespoon fresh grated or finely minced ginger
• 1/4 teaspoon ground cayenne
• 1 tablespoon cornstarch
• a handful or two of sliced almonds, for serving

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

Instructions
Cook the rice according to package directions.
Preheat the oven to 400 degrees F. Grease a large, non-stick baking sheet.
Add the chicken to a large bowl and season well with salt and pepper. Sprinkle with half the cornstarch and toss, sprinkle with the remaining half and toss again.
Dump the chicken out onto the baking sheet and spread apart so the pieces aren't touching. Bake 8 - 10 minutes or until cooked through.
Meanwhile whisk the broth, orange juice, vinegar, soy sauce, brown sugar, orange zest, garlic, ginger and cayenne together.
Pour it into an 8-inch frying pan set over medium-high heat and bring to a simmer.
Whisk the cornstarch with 2 tablespoons water until dissolved. Whisk it into the simmering sauce and cook 2 to 3 minutes until thickened. Turn the heat down to low.
Scrape the chicken into the sauce and gently toss until all the pieces are well coated.
Serve over rice with a sprinkle of almonds.