Ingredients

The following ingredients have 4 Servings
  • 2 oranges, zest and juice
  • 250ml (1 cup) orange juice
  • 125ml (½ cup) chicken stock
  • 30ml (2 tbsp) rice wine vinegar
  • 30ml (2 tbsp) soy sauce
  • 3 garlic cloves, peeled and crushed
  • 2.5cm (1in) fresh ginger root, peeled and minced
  • 30ml (2 tbsp) brown sugar
  • 15ml (1 tbsp) sriracha [optional]
  • 15ml (1 tbsp) cornstarch
  • 600g (1½lbs) chicken breasts, cut into 2.5cm (1in) pieces
  • 60ml (¼ cup) cornstarch
  • 30ml (2 tbsp) vegetable oil
  • 4 spring onions, washed and chopped

Instruction

  • Place all the ingredients, except for the cornstarch, in a saucepan.
  • Turn up to a medium heat and let the sauce reach a slow simmer point and continue to cook for 10 minutes or until the flavours have infused the sauce.
  • Place the cornstarch in a small cup and add 15ml (1 tsbp) of water to it. Stir.
  • Slowly drizzle the cornstarch slurry to the sauce while stirring.
  • After a few minutes the sauce will thicken.
  • Turn off the heat and set the sauce aside.
  • Place the chicken in a bowl and coat with the cornstarch.
  • Heat the oil in a wok and fry the chicken in batches until browned all over.
  • Place all the browned chicken in the wok and turn up the heat.
  • Pour the sauce over the chicken and let it sizzle for 2 minutes or until the chicken has been cooked through.
  • Sprinkle with spring onions and serve immediately with rice. Enjoy!