2/3 cup freshly squeezed orange juice (about 2 large oranges)
zest from 1 orange
1/3 cup honey
2 TBSP soy sauce
1 TBSP rice vinegar
1 tsp freshly grated ginger
1 medium garlic clove, minced
1/4 tsp red pepper flakes
2 TBSP cornstarch
1/4 cup cold water
DIRECTIONS
In a large bowl whisk together the Marinade ingredients, add the chicken pieces to the bowl and stir thoroughly to coat. Cover the bowl and refrigerate while you prepare the rice.
Prepare the rice: Add the 1 cup uncooked rice and 1 1/2 cups water to a medium size saucepan and bring to a boil over medium-high heat. Cover the pan tightly and reduce heat to low. DO NOT REMOVE THE LID! Cook on low for 10 minutes then turn off the heat and let rest 15 minutes. Once Again DO NOT REMOVE THE LID! After rice has rested 15 minutes you can remove the lid and fluff with a fork.
On a large rimmed dish mix together the Dry Coating ingredients, set aside.
Remove the chicken from the fridge. Shake off any excess marinade from the chicken pieces then dredge them in the Dry Coating mixture.
Heat the oil in a wok or large non-stick pan over medium-high heat until oil is very hot.
When the oil is hot add the chicken to the pan and fry without moving until well browned on one side, about 3 minutes, flip the chicken over and brown the other side, about 3 more minutes. Transfer the cooked chicken to a plate and set aside. (You may need to cook your chicken in batches adding more oil if necessary, you dont want to overcrowd the pan)
When all the chicken is cooked wipe out the pan and place over medium-high heat.
Add the orange juice, zest, honey, soy sauce, vinegar, ginger, garlic, and red pepper flakes to the pan, stir well and bring to a boil.
Reduce heat to medium-low. In a small bowl whisk together the cornstarch and 1/4 cup of cold water.
Slowly stir the cornstarch mixture into the pan with the sauce, continue to stir until thickened.
Add the chicken to the sauce and stir to coat, simmer for 1 minute then take off the heat.
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