Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless skinless chicken thighs, cut into bite-sized pieces and seasoned with salt and pepper
  • 2 tablespoons cornstarch, plus 1 teaspoon
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon ginger paste
  • 1 cup fresh squeezed orange juice (from about 3 oranges)
  • 1 tablespoon orange zest
  • 1 tablespoon brown sugar
  • 1 cup diced red bell pepper
  • 2 tablespoons vegetable oil
  • Cooked white rice, for serving
  • Sliced green onions, for garnish

Instruction

  • Place the cut up chicken thighs in a large bowl. Add the cornstarch and toss the chicken to coat it evenly with the cornstarch.
  • In a medium bowl whisk together the soy sauce, rice wine vinegar, ginger, orange juice, orange zest, and brown sugar. Add 1 teaspoon of cornstarch and whisk until it’s dissolved into the mixture.
  • In a large non-stick pan heat the vegetable oil over medium-high heat. Cook the chicken pieces until they are cooked through, turning once while cooking. Transfer the cooked chicken to a clean plate.
  • In the same pan, cook the bell pepper until it starts to soften, about two to three minutes. Add the orange sauce and bring it to a boil, stirring frequently. Let the sauce bubble and simmer until it thickens enough to coat the back of a spoon. Add the chicken back to the pan and stir to coat it in the sauce.
  • Sever with cooked white rice and garnish with sliced green onions.