Orange Chicken

By KimberlyB

Ingredients

• 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3/4 cup low-sodium chicken stock
• 3/4 cup freshly squeezed orange juice
• 1 1/2 teaspoons finely grated zest
• 6 tablespoons distilled white vinegar
• 1/4 cup soy sauce
• 1/2 cup packed dark brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon freshly grated ginger
• 1/4 teaspoon cayenne pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• Scallions for garnish

Preparation

Step 1

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.