Ingredients
2lbschicken breastcut into 1-inch pieces
¼cupcornstarch
1tbspvegetable oil
4tbspgarlicminced
4green onionssliced
1cuptomato sauce
½cupwater
¼cupgranulated sugar
2tbspbrown sugar
1tbspsriracha sauce
1tbspsoy sauce
2tbspcanola oil
1orange peelhalf zested and half julienned
brown rice
Preparation
Place the chicken in a bowl, then coat them with cornstarch.
Add the canola oil to the wok.
Heat the oil on medium high, then add the chicken.
Cook until browned on both sides.
Remove the chicken from pan.
Add a tablespoon of vegetable oil, minced garlic and green onions.
Let cook for 1 minute.
Add tomato sauce, water, sugar, Sriracha and soy sauce.
Bring to a boil and then simmer for 5 minutes or until the sauce thickens.
Remove from heat, then set aside.
Add the chicken back into the pan with the sauce.
Top with the orange zest and orange strips.
Mix until all coated, letting it cook for another 20 to 30 seconds for the chicken to heat back up.
Serve with brown rice, and enjoy!
