Quick & Easy Orange Chicken

• servings: 3 servings
• active time: 15 minutes
• total time: 25 minutes

Ingredients

1 lb skinless boneless chicken thighs

1/4 cup cornstarch (or potato starch)

1/3 cup vegetable oil (or any neutral oil)

1/2 green onion (finely chopped, optional garnish)

1 tbsp orange zest (grated, optional garnish)

1 tsp sesame seeds (toasted, optional garnish)

1 cup orange juice (freshly-squeezed, pulp removed (about 4-5 medium-sized oranges)

2 tbsp white vinegar (or rice vinegar / apple cider vinegar)

6 tbsp brown sugar

2 tbsp regular soy sauce (or light soy sauce)

2 garlic cloves (minced)

1/4 tsp ginger powder (or grated ginger)

1 tbsp cornstarch (or potato starch / tapioca starch)

1/2 tsp red chili flakes (optional, if you prefer it spicy)

Directions

In a small bowl, combine the sauce ingredients as listed above and mix well.

Dice the chicken thighs into 1.5-inch cubes. Don't pat the chicken dry as moisture is needed for the next step.

Transfer the chicken pieces into a large mixing bowl. Add cornstarch and toss to coat evenly.

Heat vegetable oil in a large pan on medium-high heat. Fry the coated chicken in small batches in a single layer until golden and crispy on both sides, about 6-8 minutes.

Remove and transfer fried chicken to a wire rack or a paper-towel-lined plate to drain off excess oil, which can cause soggy chicken.

On medium-high heat, add the sauce and simmer to thicken, about 1 minute.

Once thickened, add the chicken and toss to coat evenly. Garnish with orange zest, sesame seeds and green onions. Enjoy!

Nutrition

• Calories: 380 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.03 g
• Cholesterol: 144 mg
• Sodium: 820 mg
• Total Carbohydrate: 47 g
• Dietary Fiber: 1 g
• Total Sugars: 31 g
• Protein: 31 g