Orange Chicken
I love quick-cooking, Chinese take-out! This comes together in minutes and tastes amazing. I have controlled for all of the fat and salt and not to toot my own horn but this tastes as good as the full-fat take-out!
Serves 4
½ Cup orange juice
½ Cup sodium reduced stock (I used beef)
1 tbsp sodium reduced soy sauce
1 tbsp brown sugar
1 tbsp cider vinegar
1 tbsp cornstarch
1 tsp sriracha
1 Inch fresh ginger, grated
3 Cloves garlic, grated or crushed
5 Dashes sesame oil
1 tbsp extra virgin olive oil
2 Boneless, skinless chicken breasts, cleaned and cubed
Salt
Pepper
A pinch of sesame seeds, for garnish
2 Green onions/scallions, sliced, for garnish
2-3 Cups cooked rice
Whisk together the orange juice, stock, soy sauce, brown sugar, cider vinegar, cornstarch, Sriracha, ginger, garlic and sesame oil; make sure the cornstarch is completely dissolved and set aside.
Heat a wok or large frying pan over medium-high heat and add the olive oil, when it’s hot (it will ripple) add the chicken; season with salt and pepper.
Sauté the chicken, browning on all sides and then pour in the orange juice mixture and let it come to a boil, let the mixture boil until it has thickened and then promptly drop the heat on the pan to low.
Let the pan simmer until the chicken has cooked through (about 2-3 minutes).
Taste and adjust seasoning on the sauce.
Top with the sesame seeds and green onions.
Serve with the cooked rice.
Notes:
- I prefer beef stock to any other, even when cooking chicken. Go with what you like!
