Orange Chicken

Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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