Ingredients
- 1 cup uncooked white rice use instant for a shortcut
- 1 + ½ pounds boneless chicken breasts or thighs cut into 1-inch pieces
- salt and pepper
- ⅓ cup cornstarch
Sauce:
- ½ cup low-sodium chicken broth
- ½ cup freshly squeezed orange juice zest it first
- ¼ cup white wine vinegar
- 3 tablespoons soy sauce
- ⅓ cup packed brown sugar preferably dark
- 2 teaspoons finely grated orange zest just the top orange layer not the white pith
- 3 cloves garlic minced
- 1 tablespoon fresh grated or finely minced ginger
- ¼ teaspoon ground cayenne
- 1 tablespoon cornstarch
- a handful or two of sliced almonds for serving
Instructions
- Cook the rice according to package directions.
- Preheat the oven to 400 degrees F. Grease a large, non-stick baking sheet.
- Add the chicken to a large bowl and season well with salt and pepper. Sprinkle with half the cornstarch and toss, sprinkle with the remaining half and toss again.
- Dump the chicken out onto the baking sheet and spread apart so the pieces aren't touching. Bake 8 - 10 minutes or until cooked through.
- Meanwhile whisk the broth, orange juice, vinegar, soy sauce, brown sugar, orange zest, garlic, ginger and cayenne together.
- Pour it into an 8-inch frying pan set over medium-high heat and bring to a simmer.
- Whisk the cornstarch with 2 tablespoons water until dissolved. Whisk it into the simmering sauce and cook 2 to 3 minutes until thickened. Turn the heat down to low.
- Scrape the chicken into the sauce and gently toss until all the pieces are well coated.
- Serve over rice with a sprinkle of almonds.
Nutrition
Serving: 1grams