Ingredients: |
Ingredients: 1 tablespoon oil
¼ teaspoon red pepper flakes
1 tablespoon fresh garlic, minced
½ teaspoon fresh ginger, grated
¼ cup white sugar
¼ cup brown sugar
¼ cup fresh squeezed orange juice (reserve a tablespoon of zest)
¼ cup rice vinegar
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons cornstarch
1 teaspoon sesame oil
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Directions: |
Directions:This is a variation of an orange chicken recipe. Most recipes call for breading and frying chicken thigh pieces and then coating in this sinful glaze. I opt to cut 4 medium boneless skinless chicken breasts into 1 inch pieces seasoned with soy, salt and pepper and simply stir fry in a tablespoon of oil in a large skillet over high heat until just browned, the small pieces cook quickly. I pour half of the finished, thickened sauce into the pan with the chicken for a few minutes until sticky and the chicken is cooked through before removing from the heat.
Do yourself a favor and just double the sauce, you won’t regret it.
Set a heavy bottomed saucepan over medium-high heat and add the oil.
Once the oil begins to shimmer, add the red pepper flakes, ginger, and garlic, and cook for 30 seconds, stirring constantly.
Add the white and brown sugar, stir to combine.
Add in the orange juice and allow the sugars to begin to dissolve in the liquid, stirring occasionally.
Add in the vinegar and soy sauce until combined.
In a separate bowl whisk the cornstarch and water until combined and add to the sauce. (it will initially be cloudy, as it thickens it will become very glossy)
Reduce the heat to medium and add the sesame oil, continue to cook the sauce until thick maple syrup consistency is achieved, add the orange zest.
Remove from heat.
The sauce can now be added to your pan to coat your preferred protein, it will become even stickier with additional heat. Add as much or as little as you like. We reserve some so we can dunk spring rolls or egg rolls.
Pictured over sticky white rice with steamed broccoli, because it’s all about balance. |
This recipe for Orange Chicken is from