Ingredients
⅓cuporange juice,freshly-squeezed
¼cupchicken broth,reduced sodium
2tbspsoy sauce,Tamari for gluten-free
2tbspraw sugar
1tbspChinese rice wine
1tbspsriracha,or more to taste
1tbsprice vinegar
¼tspwhite pepper
2tspCorn Starch
20ozchicken breast,skinless, boneless, cut into small cubes
Kosher salt,to taste
1½tbspcorn starch
1tbspsesame oil
4garlic cloves,minced
Ginger,1- inch grated
1tsporange zest,grated
2tbspscallions,chopped
½tspsesame seeds,for garnish
Preparation
Mix the orange sauce ingredients and set aside.
Season the chicken lightly with salt and coat evenly with corn starch. Set aside.
Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook for 2 to 3 minutes on each side until well browned, then et aside.
Add chicken and 1 teaspoon of oil. Repeat cooking for 2 to 3 minutes on each side. Set aside with the rest of the chicken.
Add the remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger for about 1 minute, until fragrant.
Add the orange zest then return the chicken to the pan.
Quickly stir the chicken then add the orange sauce and cook for about 1 to 2 minutes, until the sauce thickens.
Divide between 4 plates and garnish with the scallion and sesame seeds.
