Who will say no to this dish? Not one of my friends, for sure. I served this to them while we were having a quiet movie night in the house. We were having a movie marathon and this was served at the coffee table along with rice. Guess what? Yup! Gone in a few minutes!
Our friend over at Tidy Mom has this to say about this recipe:
This Spicy Orange Chicken recipe packs all of the amazing sweet and savory orange flavor that you can find in your favorite restaurant. You’ll never miss the crispy fried chicken or the calories and fat that typically come with this dish. We love the sauted chicken smothered in a delightful orange sauce! Served with white rice (I’m on a lavender rice kick!) and stir-fry vegetables.
This is a dish that I couldn’t get enough of. The tangy flavor of the orange combined with the sweetness is something that I didn’t expect. I didn’t even realize that it’s spicy because the flavors were enough to mask them at first. This is one yummy dish which is both easy and healthy!
INGREDIENTS:
1 1/2 pound Tyson boneless, skinless chicken breasts, cut into bites
salt and pepper, to taste
1 1/4 cup orange juice
1/4 cup La Choy soy sauce
3 teaspoons ground ginger
3 teaspoons minced garlic
3 tablespoons olive oil, divided
1 tablespoons sriracha
1 1/2 tablespoon rice vinegar
2 teaspoons Domino brown sugar
1 tablespoon Mountain Ridge honey
zest of one orange (save a little for garnish if desired)
2 tablespoon cornstarch
14-ounce bag frozen stir-fry vegetables
white rice for serving
sliced green onions for garnish (optional)
DIRECTIONS:
Season chicken pieces with salt and pepper and place in a gallon size zip top bag and set aside. In small sauce pan, combine orange juice, soy sauce, ginger, garlic, 1 tablespoon oil, sriracha, vinegar, brown sugar, honey and orange zest. Whisk mixture well, then measure out 1/3 cup of the mixture and pour it over the chicken, seal bag and marinate* in refrigerator at least one hour.
Remove chicken from marinade; discard marinade. Heat large skillet or wok over medium-high heat. Add 1 tablespoon oil. Add chicken and saute 5 to 6 minutes, stirring occasionally, until the chicken is golden brown and has lost its pink color.
Remove chicken from pan and place it on a plate lined with a paper towel. Add another tablespoon of oil into the hot skillet.
Add stir-fry veggies and cook over medium high heat until crisp tender, about 10 minutes.
While your veggies cook whisk corn starch into sauce, then bring to a boil. Once it boils it should start to thicken, boil another 1-2 minutes stirring constantly.
Once veggies are crisp, add thickened sauce and chicken into the pan. Stir the mixture to combine.
Serve over rice sprinkled with green onions.
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Quick Tip: You can adjust the ingredients based on your preferences. If you love it spicy, go ahead and put more chili sauce.
Thanks again to Tidy Mom for this amazing recipe.
