Ingredients
1½lbchicken breasts,boneless, skinless, diced into small 1-inch pieces
1½tbspcanola oil
salt and freshly ground black pepper
2garlic cloves,minced
2tsporange zest
⅓cupfresh orange juice
¼cuplow-sodium chicken broth,plus 2 tbsp
3tbsplow-sodium soy sauce
3tbsphoney
2½tbspgranulted sugar
¾tsponion powder
¼tspdried ginger
2tbspwhite vinegar
½tspSriracha hot sauce,optional
2tbspcornstarch
green onions,chopped, for serving
sesame seeds,optional
Preparation
Heat a wok over moderately high heat. Add canola oil and once hot add chicken and season lightly with salt and pepper.
Cook chicken, tossing occasionally, for 5 to 6 minutes or until it has cooked through.
Transfer to a plate, leaving the little bit of remaining oil behind.
Reduce burner to medium heat and return skillet to heat. Add garlic and saute for 30 seconds. Remove from heat.
Add in orange juice, ¼ cup of the chicken broth, orange zest, soy sauce, honey, sugar, onion powder, ginger, vinegar, and Sriracha. Season with salt and pepper to taste and return to heat.
In a small bowl, stir together cornstarch with the remaining 2 tablespoons of chicken broth until well-blended.
Pour mixture into the wok.
Cook and stir constantly until sauce bubbles and has thickened well. Remove from heat and toss the chicken in the sauce mixture.
Optionally, serve warm with white or brown rice and top with green onions and sesame seeds.
