Orange Ginger Chicken

Name: Orange Ginger Chicken
Ingredients: 2 pounds chicken breast boneless cut in thin strips, chuncks or whole; 1 1/2 cups orange juice use a fresh orange after zesting for best flavor; 2 tablespoons Sriracha if you want it hotter then add more to taste; 2 tablespoons rice vinegar low sodium; 1/4 cup soy sauce low sodium; 2 tablespoons honey; 2 tablespoons fresh ginger grated; 2 tablespoons garlic minced; 2 teaspoons light brown sugar; 2 teaspoons orange zest use a microplane and then using a knife chop even finer; 2 tablespoons olive oil; 1/2 teaspoon ground white pepper; 1 tablespoon cornstarch; 1/4 cup sliced green onions

14 ingredients

9 steps

Ingredients

2 pounds chicken breast boneless cut in thin strips, chuncks or whole
1 1/2 cups orange juice use a fresh orange after zesting for best flavor
2 tablespoons Sriracha if you want it hotter then add more to taste
2 tablespoons rice vinegar low sodium
1/4 cup soy sauce low sodium
2 tablespoons honey
2 tablespoons fresh ginger grated
2 tablespoons garlic minced
2 teaspoons light brown sugar
2 teaspoons orange zest use a microplane and then using a knife chop even finer
2 tablespoons olive oil
1/2 teaspoon ground white pepper
1 tablespoon cornstarch
1/4 cup sliced green onions

Directions

1

Using a microplane or the smallest hole on a box grater zest one medium to large orange, do not over zest or zest into the white layer of the orange as its bitter. Once you zested, take a knife and chop the zest even finer. Next mince your garlic and ginger and place aside.
2

Using a small bowl combine with a whisk the soy, orange juice, rice vinegar, sriracha, brown sugar, honey and white pepper
3

Add to bowl the orange zest, ginger and garlic and whisk so all ingredients are well combined.
4

Place chicken in a large Ziploc bag and cover with about 1/2 cup of marinade. Place sealed Ziploc bag and remaining marinade in refrigerator for 1-3 hours.
5

Remove chicken from Ziploc bag and discard marinade. Using a large skillet or wok heat over high heat and add oil. Depending on how much chicken you plane to cook you make have to do in batches.
6

Cook over medium-high for 5-6 minutes or until chicken is golden brown and reaches an internal temperature of 165 degrees.
7

Remove from heat and cover. using a small sauce pan over medium-high; add remaining marinade and heat to boiling.
8

In a small bowl, whisk cornstarch and 1 tablespoon water, get rid of as many clumps as possible, then while whisking add to marinade, and boil for another 1-2 minute.
9

Add sauce to chicken and cook for a minute or until heated through. Serve over rice or quinoa, top with sliced green onions.