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
Details
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.
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