This dish was very quick to put together, and flavorful. To make dinner time a little easier, I made the orange sauce a few hours before and stuck it in the fridge; then I had to just saute the chicken in a bit of oil, add the sauce, cook a few minutes, and then add the cornstarch mixture. Dinner was done in no time. I also cut the chicken up during the day, saving me time later.
Quick Orange Chicken
adapted from Closet Cooking
1 tablespoon oil
1 pound boneless and skinless chicken breasts or thighs, cut into 1 inch pieces
1/3 cup orange juice (I used about a tablespoon more or so)
3 tablespoons honey
3 tablespoons soy sauce*
2 tablespoons rice vinegar
1 teaspoon chili sauce such as Chinese or Sriracha
1 tablespoon orange zest, grated
1 clove garlic, grated (on microplane)
1 teaspoon ginger, grated (on microplane)
1 tablespoon water
1 tablespoon cornstarch
1/4 cup green onion, sliced (optional)
1. Heat the oil in a pan over medium-high heat, add the chicken and cook until cooked through, about 2-4 minutes per side.
2. In a liquid measuring cup, combine the orange juice, honey, soy sauce, rice vinegar, chill sauce, garlic, and ginger. This can be done ahead of time and stored in the fridge. Add this mixture to the chicken and cook for a few minutes. Then, combine the water and the corn starch; add to the pan, and toss to coat and cook until the sauce thickens, about a minute. Remove from heat and serve over rice and garnish with sliced green onions.
*If cooking gluten-free, check your soy sauce for gluten.
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