Sticky Orange Chicken Recipe

Recipe by Jennifer, from Savor with Jennifer

Ingredients

• 2½ lbsChicken Thighs, boneless and skinless, cut into 1” cubes
• 1-2 tbspsOlive Oil
• 6-8Greens Onions, sliced
• ½ cup Carrot, peeled and fresh julienned
• ½ cupCilantro, roughly chopped
Sauce:
• ¾ cupOrange Juice, fresh squeezed
• ½ cup Brown Sugar
• ½ cup Soy Sauce
• ¼ cup Honey
• 2 tbsps Rice Vinegar
• 2 tbsps Orange Zest
• 1 tbspGinger, fresh grated
• 3 clovesGarlic, minced
• ¼ tspCrushed Red Pepper Flakes
Garnish (if desired):
• Julienned Carrot, Cilantro, Green Onion, Orange Zest, Orange Wedges

Equipment

• Microplane Classic Zester/Grater
• Microplane Julienne Grater

Cooking Directions

1. Whisk together the sauce ingredients in a small mixing bowl until well combined.
2. Preheat a large wok or skillet to high heat.
3. Add 1 tablespoon of olive oil to the wok or skillet.
4. Add half of the chicken and 2 tablespoons of the sauce.
5. Cook the chicken without disturbing for 3-4 minutes or until one side begins to brown and caramelized.
6. Flip the chicken pieces and cook the other side until browned and cooked through and no pink remains in the center, about 2-3 minutes
7. Remove the chicken from the pan to a bowl or plate.
8. Repeat the process with the second half of the cubed chicken pieces.
9. Add all of the chicken back into the wok or skillet and the sauce.
10. Simmer the sauce and chicken for 5-6 minutes, until the sauce has thickened and reduced slightly. Remove the wok or skillet from the heat.
11. Add the Green Onions, Carrots, and Cilantro and stir to combine.
12. Serve with rice and garnish as desired.