Sweet and Tangy Orange Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Asian
Serves: 5 servings
Ingredients
  • 1.5 pounds of chicken breasts, diced 1" chunks
  • salt and pepper\
  • 2 T. Extra Virgin Olive Oil
  • Orange Sauce:
  • 3 garlic cloves, pressed
  • 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
  1. Zest 1-2 oranges and juice enough oranges for the ½ cup needed for the sauce.
  2. Dice chicken into 1" pieces. Pat dry and lightly salt and pepper.
  3. Boil water for rice. Add rice and zest to pan and stir together. Cover and lower heat to simmer.
  4. 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.
  5. Combine sauce ingredients and pour back into wok/saucepan.
  6. Whisk as it cooks. Once it begins to bubble and thicken, add chicken.
  7. Serve over the orange infused rice.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/sweet-tangy-orange-chicken/