- 3/4 cup low-sodium chicken broth
- 3/4 cup freshly squeezed orange juice
- 1 1/2 teaspoon finely grated orange zest
- 6 tablespoons white vinegar
- 1/4 cup soy sauce
- 1/2 cup dark brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon cayenne pepper
- 1 1/2 pounds boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon plus 2 teaspoon cornstarch
- 2 tablespoon cold water
- 8 small whole dried red chiles (optional)
- 8 thin strips orange peel
- 1 tablespoon peanut oil
- Place the chicken in a 1-gallon zipper-lock bag; set aside. In a large bowl, whisk together the chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne until the sugar is fully dissolved. Measure out 3/4 cup of the mixture and pour into the bag with the chicken. Refrigerate 60 minutes.
- While the chicken is marinading, in a large saucepan, bring the remaining orange juice mixture to a boil over high heat. In a small bowl, stir together the cornstarch and water until combined and add to the sauce. Reduce heat and simmer, stirring occasionally, until thick and translucent, about 1 minute. Remove from heat and stir in the orange peel and chiles; set aside.
- Heat peanut oil in a wok or large heavy skillet over medium-high heat. Saute chicken until browned and cooked through; remove from heat and set aside. Reheat the sauce over medium heat until simmer, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve over rice.
Yields: 4 servings
Printed From: www.sweetpeaskitchen.com