Spicy Orange-Ginger Chicken

Amarante

Sun, Jul 26 2015, 10:21 am

This is an easier healthier version of Chinese Orange or Mandarin Chicken. You can adjust sauce and then add veggies so it's a complete meal. I think Sugar Snap Peas go really well with this - If you are near a TJ, they sell them in bags in the produce section.

You do need to do the chicken in two batches because if you overcrowd foods when sautéing or stir frying, you wind up steaming them instead of getting them nicely browned and sautéed

ETA - You could definitely put the chicken in the marinade earlier and have less prep to do at dinner.

Spicy Orange-Ginger Chicken

Serves 4

1 1/4 cups orange juice (preferably fresh)
1/4 cup low-sodium soy sauce
3 tablespoons grated fresh ginger
2 tablespoons minced fresh garlic
2 tablespoons peanut oil, divided
2 tablespoons sriracha (or more to taste)
1 1/2 tablespoons rice vinegar
2 teaspoons light brown sugar
2 teaspoons orange zest
1/4 teaspoon ground white pepper
1 1/4 pounds boneless, skinless chicken breasts, cut into thin strips
1 tablespoon cornstarch
Brown rice, white rice or quinoa for serving
1/4 cup sliced green onions

In small bowl, whisk together orange juice, soy sauce, ginger, garlic, 1 tablespoon oil, sriracha, vinegar, brown sugar, orange zest, and pepper.

Place chicken in a large ziploc bag; pour 1/3 cup marinade over chicken. Seal bag and marinate in refrigerator 1 hour.

Remove chicken from marinade; discard marinade. Heat large skillet or wok over high heat. Add remaining oil. In 2 batches, add chicken and cook each batch 5 to 6 minutes or until chicken is golden brown and has lost its pink color throughout, stirring frequently.

Remove chicken from pan. Reduce heat to medium-high; add remaining marinade to skillet; heat to boiling. In small bowl, whisk together cornstarch and 1 tablespoon water; whisk into marinade, and boil 1 minute.

Return chicken to skillet; cook 1 minute or until heated through. Serve over rice or quinoa, sprinkled with green onions