Orange Chicken

Ingredients

    Orange Sauce

    • 1 Orange large, for zest and juice
    • 3 tbsp Soy Sauce
    • ½ tbsp Brown Sugar
    • ½ tbsp Rice Vinegar
    • 1 tsp Fresh Ginger grated
    • 1 Garlic clove, minced
    • ¼ tsp Red Pepper Flakes
    • ½ tbsp Cornstarch

    Chicken and Rice

    • 4 Boneless, Skinless Chicken Thighs cut into 3/4" pieces
    • 1 Egg large
    • 2 tbsp Cornstarch
    • Salt and Pepper pinch
    • 2 tbsp Cooking Oil
    • 4 Cup Cooked Rice
    • 2 Green Onions diced

Instructions

  1. 1Remove the zest from the orange using a zester or small-holed grater, then squeeze the juice from the orange. You will need about 1 TBS zest and ½ cup of juice. Combine the juice and zest with the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, red pepper flakes, and ½ TBS cornstarch in a small sauce pot. Before placing it over heat, whisk until the cornstarch is fully dissolved. Heat the mixture over medium heat until it begins to simmer, thickens, and turns into a glossy glaze (about 3-5 minutes). Remove from heat and set aside.
  2. 2Remove any excess fat from the chicken thighs then cut into small 3/4" pieces.
  3. 3Combine the egg, 2 TBS cornstarch, a big pinch of salt and pepper in a mixing bowl and whisk until the mixture is smooth + frothy. Add the chicken pieces to the egg mixture and stir to coat.
  4. 4Set a large skillet over medium-high heat. Once hot, add 2 TBS cooking oil and swirl to coat the bottom of the skillet. Add the chicken, making sure all the pieces are touching the surface and not piled on top of one another. Let the pieces cook until they are golden brown on the bottoms.
  5. 5Flip the chicken pieces, breaking them apart from one another as you turn them. Let them cook until golden brown on the second side and cooked through (about 5-7 minutes total cooking time).
  6. 6Turn the heat off under the skillet and pour on the prepared orange sauce. Gently coat the chicken pieces in sauce.
  7. 7Serve the chicken and sauce over cooked rice, garnished with sliced green onions and any leftover orange zest.