Ingredients

The following ingredients have 6 Servings
  • 2 lbs boneless, skinless chicken breast, cut into 2-inch cubes
  • 1 tsp kosher salt
  • 2 Tbsp vegetable oil
  • 1 1/2 Tbsp cornstarch
  • 1/4 cup cold water
  • 2 tsp orange zest
  • 1/3 cup freshly squeezed orange juice
  • 3 Tbsp low sodium soy sauce or tamari
  • 1/2 tsp chili-garlic paste, plus more to taste
  • 2 Tbsp brown sugar
  • 2 garlic cloves, minced
  • 1 Tbsp seasoned rice wine vinegar
  • steamed rice
  • sesame seeds, optional
  • chopped green onions, optional

Instruction

  • Preheat the oven to 375°F
  • Fit a rack in the center position
  • Prepare a rimmed baking sheet with parchment paper or spraying it with nonstick baking spray
  • In a large bowl, toss the chicken breast pieces with salt and the vegetable oil
  • Arrange the chicken pieces on the prepared baking sheet.Bake the chicken in the oven on the center rack, until cooked through, about 20 minutes
  • Prepare the orange sauce: In a small bowl form a slurry by combining the cornstarch with the water until smooth
  • In a small saucepan add the orange juice, orange zest, soy sauce, chili-garlic paste, sugar, garlic and rice wine vinegar, mix to combine
  • Bring the sauce to a simmer over medium-high heat
  • Add the cornstarch slurry to the sauce, stir to combine and reduce the heat to low
  • Simmer until the sauce has thickened, 3-5 minutes
  • Remove from the heat
  • Once the chicken is fully cooked, pour the orange sauce over the chicken and toss until the chicken is fully coated
  • Serve over white rice or cauliflower rice, sprinkled with sesame seeds and green onions if desired