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Orange Chicken


2 chicken breasts, cubed
1/4 cup corn or potato starch
1 small head broccoli or 1 cup pea pods
1 cup pulp-free orange juice
2 TBSP soy sauce
1 TBSP sweet chili sauce
1/2 tsp sriracha (or more to taste)
1 clove garlic, minced
1 tsp rice vinegar
1 tsp ginger
pinch red pepper flakes
salt & pepper
1 TBSP olive or sesame oil


1. Season chicken with salt & pepper, then coat in starch and set aside.
2. Bring a med pot of water to a boil (for veg).
3. In a small saucepan over med-low heat, combine all ingredients for sauce.
4. Bring to a simmer and simmer 10-15 minutes stirring often, until thickened.
5. While sauce is simmering, blanche vegetables in boiling water for 5 minutes. Drain and rinse with cold water.
6. Heat oil in a wok or large pan over med-high heat, cook chicken for 2-3 minutes per side until golden.
7. Add veggies and sauce, toss until well coated, allow to simmer together for 5-7 minutes so sauce can glaze chicken and veggies.
8. Serve with rice or noodles