I made this the other night for Mike and I… not only was it super easy, but it was delicious! I put juuuuuust a little too much Siracha in it… but other than that, it was amazing! Enjoy!
- 1 1/2 lbs boneless skinless chicken breasts, diced into small 1-inch pieces
- 1 1/2 Tbsp canola oil
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 2 tsp orange zest
- 1/3 cup fresh orange juice
- 1/4 cup + 2 tbsp low-sodium chicken broth
- 3 Tbsp low-sodium soy sauce
- 3 Tbsp honey
- 2 1/2 Tbsp granulted sugar
- 3/4 tsp onion powder
- 1/4 tsp dried ginger
- 2 Tbsp white vinegar
- 1/2 tsp Sriracha hot sauce (optional)
- 2 Tbsp cornstarch
- Chopped green onions and sesame seeds, for serving
Heat a wok over moderately high heat. Add canola oil and once hot add chicken and season lightly with salt and pepper. Cook chicken, tossing occasionally, until it has cooked through, about 5 – 6 minutes. Transfer to a plate, leaving the little bit of remaining oil behind. Reduce burner to medium heat and return skillet to heat. Add garlic and saute 30 seconds. Remove from heat. Add in orange juice, 1/4 cup of the chicken broth, the orange zest, soy sauce, honey, sugar, onion powder, ginger, vinegar and Sriracha. Season with salt and pepper to taste and return to heat. In a small bowl stir together cornstarch with remaining 2 Tbsp chicken broth until well blended. Pour mixture into wok, cook and stir constantly until sauce bubbles and has thickened well. Remove from heat and toss chicken in sauce mixture.
Serve warm with white or brown rice and top with green onions and sesame seeds.
From: Cooking Classy