Taste of Home
Spicy Orange Chicken
TOTAL TIME: Prep: 20 min. Cook: 15 min.
YIELD: 6 servings.
I created a citrusy version of General Tso's chicken. Top with sesame seeds and green onions, roasted red peppers and sugar snap peas. —Paula Williams, Covington, Kentucky
Ingredients
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2 large navel oranges
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2 tablespoons cornstarch
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1/2 cup reduced-sodium chicken broth
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1/3 cup rice vinegar
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1/4 cup honey
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1/4 cup reduced-sodium soy sauce
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3 tablespoons lemon juice
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1 jalapeno pepper, seeded and minced
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1/8 teaspoon crushed red pepper flakes
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1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 teaspoons canola oil, divided
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Hot cooked rice
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Sesame seeds and thinly sliced green onions
Directions
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1.
Finely grate peel from one orange; place peel in a small bowl. Cut a thin slice from the top and bottom of each orange; stand oranges upright on a cutting board. With a knife, cut off peel and outer membrane from oranges. Working over the small bowl with orange peel to catch juices, cut along the membrane of each segment to remove fruit; set sectioned oranges aside. Stir cornstarch, broth, vinegar, honey, soy sauce, lemon juice, jalapeno and pepper flakes into orange juice and peel.
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2.
Sprinkle chicken with salt and pepper. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add half of the chicken; stir-fry 5-7 minutes or until no longer pink. Remove from pan. Repeat with remaining oil and chicken.
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3.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Stir in reserved orange sections. Serve with rice. Sprinkle servings with sesame seeds and green onions.
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