Chicken W. Orange Flavor Recipe

Prep chicken

Trim excess fat from the chicken thighs and cut into 1–1.5 inch bite-sized pieces. Pat dry with paper towel.

In a medium bowl combine 2 tbs soy sauce, 1 tbs rice vinegar, 2 tsp minced garlic, 1 tsp grated ginger, 1 tbs cornstarch, 1 tsp salt and 1/2 tsp black pepper. Add the chicken pieces and toss to coat. Marinate at room temperature for 15 minutes or in the refrigerator for up to 1 hour.

Heat a large nonstick or stainless steel skillet over medium-high heat and add 2 tbs neutral oil. When the oil is hot and shimmering, add the marinated chicken in a single layer (work in batches if necessary). Sear without moving for 2 minutes to develop color, then stir and continue cooking 3–4 minutes until exterior is golden and chicken is nearly cooked through (internal temperature 160°F/71°C). Transfer chicken to a plate and set aside.

In a bowl whisk together 1 cup fresh orange juice, 1 tsp orange zest, 2 tbs brown sugar, 1 tbs hoisin, 1 tbs honey, 1 tbs soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1 tsp minced garlic, 1/2 tsp grated ginger and 1/4 tsp red pepper flakes until the sugar dissolves.

Reduce heat under the skillet to medium. If the pan is dry add 1 tbs oil. Pour the orange sauce mixture into the hot skillet and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.

In a small cup stir together 1 tbs cornstarch and 2 tbs cold water to make a smooth slurry. Slowly whisk the slurry into the simmering sauce. Continue simmering 1–2 minutes until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency.

Return the seared chicken and any accumulated juices to the pan. Toss to coat thoroughly and simmer 1–2 more minutes until the chicken reaches 165°F (74°C) and the sauce clings to the pieces.

Taste the sauce and adjust seasoning: add a pinch more salt or 1/2 tsp soy sauce for saltiness, or 1 tsp honey for sweetness if needed.

Transfer the orange chicken to a serving platter. Sprinkle with sliced green onions and toasted sesame seeds. Scatter optional orange segments over the top for extra citrus brightness.

Serve hot over steamed rice, fried rice, or with steamed vegetables. Leftovers keep refrigerated in an airtight container for up to 3 days.