Ingredients
- 1 ½ – 2 lbs chicken breast, cut into 1-inch cubes
- 2 tbsp olive oil (or neutral cooking oil)
- 4 Garlic Cloves, minced
- 2 tbsp Orange zest (from 1 large orange)
- 2 tbsp Chili Garlic sauce, or Red Pepper Flakes
- 1/2 cup Orange juice
- 3 tbsp Soy sauce
- 2 tbsp Brown Sugar
- 1 tbsp Cornstarch
- 1 tbsp Rice Wine Vinegar
- 1 Orange, for zests & segments
- 6 - 8 Orange segments
Description
Recipe originally from local meteorologist in a cooking segment
Serving Size (people)
2
Preparation Time (minutes)
10
Cooking Time (minutes)
10
Cuisine(s)
Chinese (Cantonese, Sichuan, Hunan), Modern / Experimental
Food Allergies
Soy
Meal Type
Dinner
Instructions
- Prep chicken: Cut chicken breasts into 1-inch cubes. Lightly season with salt and pepper (go easy on salt since soy sauce will add more).
- Cook chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add chicken cubes carefully (away from you to prevent splatter) and sear for about 4 minutes. Flip and cook until lightly browned on all sides, about 3-4 more minutes.
- Add garlic: Stir in minced garlic and cook 1 minute, until fragrant.
- Make sauce: While chicken finishes, whisk together orange juice, soy sauce, cornstarch, orange zest, brown sugar, rice wine vinegar, and chili garlic sauce in a mixing bowl.
- Sauce the chicken: Pour the sauce over the chicken. Stir constantly as it thickens (1-2 minutes). Remove from heat once the sauce is glossy and coats the chicken well.
- Finish & serve: Garnish with orange segments and extra zest. Serve hot over steamed rice, faro, or noodles.