Ingredients

The following ingredients have 5 Servings
  • 3/4 cup low-sodium chicken broth
  • 3/4 cup orange juice
  • 1 large navel orange (zested (about 1 Tablespoon of zest))
  • 6 Tablespoons rice vinegar
  • 1/4 cup soy sauce
  • 1/2 cup dark brown sugar
  • 2 large cloves garlic (minced)
  • 1 Tablespoon grated fresh ginger
  • 1/4 teaspoon cayenne pepper
  • 2 pounds boneless chicken breasts (cut into 1-inch cubes)
  • 2 1/2 Tablespoons cornstarch
  • 2 Tablespoons cold water
  • 1 Tablespoon peanut oil

Instruction

  • In a large measuring cup whisk together the chicken broth, orange juice, orange zest, rice vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne until the sugar is dissolved. Pour ¾ cup of the sauce into a gallon-sized Ziploc bag. Add the chicken, seal the bag, and shake to cover the chicken in the sauce. Refrigerate at least 1 hour and up to overnight. Cover the remaining sauce with plastic wrap and refrigerate until you’re ready to cook the chicken.
  • In a large saucepan over medium-high heat bring the orange sauce to a boil. Once boiling, combine the cornstarch and water together in a small bowl and then whisk it vigorously into the orange sauce. Reduce the heat to low boil and cook, stirring often, until the sauce has thickened, about 3-5 minutes.
  • While the sauce is cooking heat the peanut oil in a large skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken and cook, stirring often, until the chicken is browned and thoroughly cooked about 5-6 minutes. Remove the chicken from the heat and stir in the orange sauce until the chicken is evenly coated. Serve over white rice or alongside fried rice.