Bursting with fresh, bright orange flavor, this will be the best Orange Chicken you've ever tried...and from home!
This recipe is distrinctly different than anything you've tried from a restaurant.
The best cookie I've had in years. Thank you! –Jane Williams
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Ingredients - Per Serving
6 oz chicken thighs
1/ 2 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon cornstarch
2-3 tablespoon vegetable oil
1 teaspoon garlic
1 individual green onion
1/4 cup tomato sauce
1/4 cup orange juice (aprox. one large orange)
2 tablespoon water
2 tablespoon sugar
2 teaspoon brown sugar
1 teaspoon chili garlic sauce, or hot sauce
1 teaspoon soy sauce
1 tablespoon orange zest
Cut the chicken into 1 inch chunks. Put in a bowl, season with salt and pepper, and toss. Coat with cornstarch, shaking to remove any excess.
Add two tablespoons (per serving) of oil to your wok. Heat oil on medium high and add the chicken. Stirfry in small batches, and cook until browned on both sides. Using tongs, remove chicken from pan and place on a clean paper towel to drain.
In a small bowl or measuring cup, comnine garlic, tomato sauce, orange zest, orange juice, water, sugar, chili garlic sauce and soy sauce. Stir until well blended.
Add tomato sauce mixture to the hot pan, bring to a boil, reduce the heat and simmer for about 5 minutes or until the sauce thickens.
Add the chicken back into the pan with the sauce and mix until all coated, letting it cook for another 2-3 minutes for the chicken to heat back up.
Serve with broccolini, rice or noodles
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