Ingredients
Scale
- 1 lb boneless skinless chicken breasts or tenders, cut into bite-sized pieces
- 3 tbsp cornstarch
- 2 tbsp vegetable oil
- 1/2 cup fresh orange juice (about 2–3 oranges)
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated fresh ginger
- 2 garlic cloves, minced
- 1/4 tsp red pepper flakes (optional)
- Sesame seeds and sliced green onions, for garnish
Instructions
- Toss chicken pieces with cornstarch until evenly coated.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook 5–6 minutes, turning occasionally, until golden and crisp.
- Meanwhile, whisk together orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes in a small bowl.
- Reduce heat to low, pour sauce into skillet with chicken, and stir until sauce thickens and coats chicken (2–3 minutes).
- Serve hot over jasmine rice, garnished with sesame seeds and green onions.
Notes
- For extra crispiness, let the coated chicken rest 5 minutes before frying.
- Bottled orange juice works in a pinch, but fresh is always best for brightness and flavor.
- Add steamed broccoli or snap peas for added veggies and crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: American-Chinese
Nutrition
- Serving Size: 1 cup chicken with sauce
- Calories: 320 Kcal
- Sugar: 18g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 65mg
