Orange Chicken

Directions

1. 1
   In a medium sized bowl combine the chicken broth, orange juice, orange zest, soy sauce, garlic, ginger, white vinegar, cayenne, and brown sugar until sugar dissolves.
2. 2
   Measure 3/4 cup of the liquid and pour it over the chicken in a gallon sized zip-top bag.
3. 3
   Seal the bag and toss the chicken until coated.
4. 4
   Refrigerate for 30-60 minutes.
5. 5
   In a small bowl combine cornstarch and water and stir until fully dissolved.
6. 6
   Add this into the remaining orange juice liquid.
7. 7
   Heat the canola oil in large frying pan or wok over medium-high heat.
8. 8
   Once a drop of water sizzles in the oil, drain the chicken from the marinade and add the chicken into the hot oil, stirring constantly.
9. 9
   After the chicken has been browned, 3-4 minutes, remove chicken to a large plate.
10. 10
    Add the remaining sauce into the skillet and bring to a boil.
11. 11
    Lower heat to a simmer and return chicken to the pan to finish cooking in the sauce, about 5 minutes.
12. 12
    Serve over steamed rice or quinoa and garnish with green onion slices.