Ingredients

The following ingredients have 8 Servings
  • 1/2 cup fresh orange juice
  • 1/2 cup tomato sauce
  • 6 tablespoons frozen orange juice concentrate
  • 1/4 cup orange marmalade
  • 1/4 cup brown sugar (packed1)
  • 2 tablespoons lite soy sauce
  • 1 teaspoon chili garlic sauce2
  • 1 clove garlic (minced,)
  • 1/4 teaspoon fresh grated ginger
  • 2 tablespoons avocado oil3
  • 2 pounds Perdue Harvestland diced chicken breast (thawed)
  • 1 tablespoon cornstarch
  • 1 tablespoon lukewarm water

Instruction

  • In a medium bowl, stir fresh orange juice, tomato sauce, orange juice concentrate, orange marmalade, brown sugar, soy sauce, chili garlic sauce, garlic, and ginger together until combined. Set aside.
  • Heat a large, heavy skillet over medium heat.
  • Add the avocado oil and carefully swirl around the pan.
  • Stir in the diced chicken breast, and cook through, stirring regularly. Chicken should reach a temperature of 165F.
  • Remove chicken to a plate and tent with aluminum foil to keep warm.
  • Add the sauce to the now-empty skillet.
  • Cook, stirring the entire time, until the sauce has reduced to about 1/2 cup. Reduce the heat if necessary.
  • In a small bowl, stir the cornstarch and water together.
  • Stir into the sauce and cook for about 1-2 minutes, or until slightly thickened.
  • Stir the cooked chicken back into the sauce and toss to coat in sauce.