1 T. orange zest- I used Cara Cara oranges in this recipe.
½ c. freshly squeezed orange juice
½ c. chicken broth-I used Better than Bouillon Chicken Base.
⅓ c. soy sauce
⅓ c. honey
¼ c. sugar
1 t. onion powder
½ t. ground ginger or about a tablespoon of freshly grated ginger
3 T. white/rice vinegar
1-1½ t. Sriracha sauce
3 T. cornstarch
3 T. freshly squeezed orange juice
green onions for garnish
sesame seeds for garnish
crushed red pepper flakes for garnish, optional
Rice:
3 c.water
2 c. Jasmine rice
1 t. orange zest
Instructions
Zest 1-2 oranges and juice enough oranges for the ½ cup needed for the sauce.
Dice chicken into 1" pieces. Pat dry and lightly salt and pepper.
Boil water for rice. Add rice and zest to pan and stir together. Cover and lower heat to simmer.
In a wok or saucepan, cook chicken in 2 T. of oil on high heat until cooked throughout, about 5-6 minutes. Remove pan from heat and take chicken out and set aside.
Combine sauce ingredients and pour back into wok/saucepan.
Whisk as it cooks. Once it begins to bubble and thicken, add chicken.
Serve over the orange infused rice.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/sweet-tangy-orange-chicken/