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Description
A lighter version of orange chicken.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 cup orange juice
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1/4 tsp red pepper flakes (optional)
- 2 green onions, sliced, for garnish
Instructions
- In a bowl, toss chicken with cornstarch, salt, and pepper.
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, whisk together orange juice, soy sauce, rice vinegar, honey, ginger, garlic, and red pepper flakes (if using).
- Bring to a simmer and cook until sauce has thickened slightly, about 3-5 minutes.
- Add chicken back to the skillet and toss to coat with the sauce.
- Garnish with green onions and serve hot over rice or noodles.
Notes
- For extra flavor, marinate the chicken for 30 minutes before cooking.
- Adjust the amount of red pepper flakes to your preferred level of spiciness.
- Serve with brown rice or quinoa for a healthier meal.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg