Ingredients

The following ingredients have 4 Servings
  • 2 medium chicken breasts, cut into small cubes (about 1 inch by 1 inch)
  • 3 tablespoon cornstarch
  • 1 tablespoon all purpose flour (substitute 1 tablespoon cornstarch for gluten-free option)
  • a pinch each of sea salt and pepper (optional)
  • 1/2 cup orange juice
  • 2 tablespoons orange marmalade
  • 3 tablespoons low sodium soy sauce
  • 2 cloves garlic, pressed or finely minced
  • 1 tablespoon grated ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 3 teaspoon olive oil
  • 1 teaspoon sesame oil
  • sesame seeds and/or thinly sliced green onions for garnish

Instruction

  • Add the chicken breast cubes to a medium bowl along with the cornstarch and flour (and salt and pepper, if using). Stir to coat. Set aside.
  • Heat a large skillet over medium-high heat and while it's heating whisk together the orange juice, marmalade, soy sauce, garlic, ginger, rice vinegar, and cornstarch until well combined. Set aside.
  • Once the skillet has heated, add the oils and then the chicken coated in the cornstarch and flour.
  • Brown the chicken in the skillet until each side is crispy and golden brown and the chicken is cooked through.
  • Pour the orange juice mixture over the chicken in the hot skillet and toss the chicken in the sauce until it thickens.
  • Serve over rice with a side of steamed veggies.
  • Garnish with sliced green onions or sesame seeds (if desired).