Orange Chicken

Orange Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    pounds boneless, skinless chicken thighs, cut into 1-inch pieces

  • ¾

    cup low-sodium chicken stock

  • ¾

    cup freshly squeezed orange juice

  • teaspoons finely grated zest

  • 6

    tablespoons distilled white vinegar

  • ¼

    cup soy sauce

  • ½

    cup packed dark brown sugar

  • 1

    tablespoon minced garlic

  • 1

    tablespoon freshly grated ginger

  • ¼

    teaspoon cayenne pepper

  • 3

    tablespoons cornstarch

  • 3

    tablespoons cold water

  • Scallions for garnish

Directions

In a large saucepan combine the chicken stock, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper. Bring to boil, whisking to dissolve sugar; reduce heat to low until you're ready to thicken the sauce (have cornstarch and water nearby and ready to combine into a "slurry" when needed). Meanwhile, in a large skillet, saute chicken pieces in a little canola oil until nicely browned and cooked through (do this in several batches if necessary). Remove chicken to a platter; reserve. To finish the sauce, bring mixture back up to a boil. Make a slurry by mixing 3 tablespoons cornstarch with 3 tablespoons water; add slurry to boiling sauce and whisk until thick and glossy, about 1-2 minutes; remove from heat. Combine cooked chicken and sauce and serve over rice. Garnish with Scallions. Note - I added one sauteed red bell pepper that I had in the fridge.


Nutrition

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