Easy Orange Chicken
Easy Orange Chicken
10 minutes
20 minutes
Meat and Poultry
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 2-inch pieces
- Kosher salt
- 2 tablespoons Fustini's Ginger Crush olive oil
- 1 1/2 tablespoons cornstarch
- 1/4 cup cold water
- 2 teaspoons orange zest
- 1/3 cup fresh-squeezed orange juice
- 3 tablespoons soy sauce or tamari
- 1 tablespoon Farmstyle sriracha
- 2 garlic cloves, minced
- 2 tablespoons Fustini's Ginger and Honey balsamic
- sesame seeds, for garnish
- green onions, chopped for garnish
- cooked rice for serving
Directions
- Preheat the oven to 375 degrees F. Prepare a rimmed baking sheet with parchment paper. In a large bowl, toss chicken with salt and olive oil. Arrange chicken on prepared baking sheet and bake in the oven for 20 minutes until cooked through.
- In a small bowl form a slurry by combining the cornstarch with the water until smooth. In a saucepan add the orange juice, zest, soy sauce, sriracha, garlic and vinegar, stirring to combine.
- Bring the sauce to a simmer over medium-high heat. Add the cornstarch slurry to the sauce and stir to combine. Reduce the heat to low and simmer until sauce has thickened, 3-5 minutes. Remove from heat.
- Once the chicken is fully cooked, pour the orange sauce over the chicken and toss until completely coated. Serve with rice and garnish with sesame seeds and green onion.
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