1 1/2 lbs boneless, skinless, chicken breasts, cut into 1-inch chunks
2 Tbs vegetable oil, for frying
cooked rice or cooked lo mein noodles, optional - to serve with chicken.
toasted sesame seeds & sliced green onions for garnish, optional
1/4 cup soy sauce
1/4 cup cornstarch
2 Tbs orange juice
1 Tbs vegetable oil
3/4 cup orange juice
zest of half the orange, optional
2 Tbs barbecue sauce
1 Tbs honey
sriracha or red hot chili oil, optional
Mix together soy sauce, cornstarch and orange juice. Add the chicken and stir to coat. Allow the chicken to marinate for 5 minutes. Do not over-marinate.
While chicken is marinating, prepare the orange sauce.
Mix together oil, orange juice, orange zest, barbecue sauce and honey.
Heat 2 tablespoons of oil in a large skillet. Remove the chicken from the marinade with a slotted spoon and carefully add it to the skillet. Stir-fry the chicken, over medium-high heat, for 5-7 minutes until golden and cooked through.
Add the orange sauce to the chicken and cook for 4-6 minutes, stirring constantly until the sauce has thickened.
Top with sesame seeds and sliced green onions, if desired.
Serve over rice or noodles.
Note: You can add in Sriracha or Red Hot Chili oil at any time in the cooking process, perfarably when adding sauce to chicken in skillet - or serve sriracha or red hot chili oil on the side at the table so people can add their own amount of heat.
Serving size: 4
Recipe Adapted from: The Gunny Sack
Photos by: Diane Baker for Canning and Cooking at Home
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