Ingredients
2chicken breasts,boneless, skinless, cut into 1-inch cubes
3tbspcornstarch
½tspsalt
¼tspblack pepper
2tbspcanola oil,or vegetable oil
½cuporange marmalade
½cuporange juice,unsweetened
⅓cupsoy sauce
1tbspwhite vinegar
1tspgarlic,minced
1tspginger,minced
1pinchred pepper flakes
⅓cupchicken broth,low sodium
2tbspcornstarch
Preparation
Place the chicken pieces in a large bowl and add 3 tablespoons cornstarch, salt, and pepper. Stir to coat.
Heat a large pan over high heat and add oil. You can add more oil if needed to coat the bottom of your pan.
Add chicken to the pan and cook over high heat, turning once for about 2 minutes per side until browned.
To make the orange chicken sauce, whisk together the marmalade, juice, soy sauce, vinegar, garlic, ginger, pepper flakes, chicken broth, and 2 tablespoons cornstarch.
Once the chicken is browned, reduce the heat to medium and add the sauce. Cook and stir until sauce has thickened and chicken is cooked through in a minimum of 165 degrees F for about 10 minutes.
Serve over rice as desired.
