Orange Chicken

A recipe from the P.F. Chang's-Inspired CHeat SHEET by Tasty Tactics

Orange Chicken

Servings: 1

Prep Time: 6 minutes

Cook Time: 10-15 minutes

Ingredients (per serving)

• 1/2 Cup cooked rice (optional)

• 6 Ounces chicken thighs, cubed

• 1 Tablespoon cornstarch

• 2 Tablespoons vegetable oil

• 1 Teaspoon garlic, minced

• 1 Individual green onion

• 1/4 Cup crushed tomatoes, or tomato sauce

• 2 Tablespoons water

• 2 Tablespoons sugar

• 2 Teaspoons brown sugar

• 1 Teaspoon chili sauce

• 1 Teaspoon soy sauce

• 1 Tablespoon orange zest

• 1/4 Cup orange juice (or juice from one orange)

• 1/2 Cup rice, cooked

Directions

1. Follow package instructions to prepare the rice (optional).

2. Cut the chicken into 1 inch chunks. Put in a bowl and coat with cornstarch.

3. Add two tablespoons of oil to your wok (add one tablespoon for each additional serving).

4. Heat oil on medium high and add the chicken. Cook until browned on both sides. Remove chicken from pan, leaving one tablespoon of oil.

5. Add to the pan, minced garlic and green onions and let cook for about 1 minute, but don't let your garlic burn.

6. Add tomatoes (or sauce), water, sugar, brown sugar, chili sauce, soy sauce, orange zest and juice. Bring to a boil and simmer for about 5 minutes or until the sauce thickens.

7. Add the chicken back into the pan with the sauce and cook until the internal temperature of the chicken has reached a minimum of 165 degrees.

8. Serve over cooked rice.