Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless skinless chicken breasts (, cut into small pieces)
  • 1/2 cup cornstarch
  • 2 Tablespoons oil ((vegetable or canola oil))
  • 4 green onions (, chopped)
  • hot cooked brown rice (, for serving)
  • sesame seeds (, for garnish (optional))
  • 1/2 cup orange juice
  • 1 teaspoon orange zest
  • 3 cloves garlic (, minced)
  • 2-4 teaspoons Sriracha hot sauces (to taste, for heat)
  • 1/3 cup low-sodium chicken broth
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons granulated sugar
  • 2 teaspoons apple cider vinegar
  • 1 Tablespoon rice wine vinegar
  • 2 1/2 teaspoons cornstarch

Instruction

  • Add cornstarch and chicken pieces to a ziplock bag and shake to evenly coat.
  • Heat oil in a large skillet over medium-high heat. 
  • Add chicken in 2-3 batches, cooking for several minutes on each side until golden brown and cooked through. Add more oil while cooking, if needed. Remove chicken to a plate.
  • Add the sauce ingredients to the pan and whisk well to combine. 
  • Cook for a few minutes, until thickened. Add green onions and cooked chicken and toss to coat. 
  • Serve over hot cooked rice with a few extra green onions and sesame seeds (optional) on top.