Orange Chicken. Photo by Juliana Goodwin.
Ingredients
Sauce
2 teaspoons orange zest
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon rice wine vinegar
1 teaspoon minced garlic
1/2 teaspoon ground ginger
1 tablespoon cornstarch
2 tablespoons water
Chicken
2 tablespoons canola oil
1 1/2 pounds boneless, skinless chicken tenders, cut into chunks
Salt and pepper to taste
Directions
For sauce: In a saucepan over medium heat, combine orange zest, orange juice, soy sauce, brown sugar, rice wine vinegar, garlic and ginger. While sauce heats, whisk together cornstarch and water in a small bowl until smooth. When sauce starts to bubble, add cornstarch mixture, increase heat to medium-high, and stir for a few minutes until sauce thickens. Remove from heat, and set aside.
For chicken: Heat canola oil in large skillet over medium to medium-high heat. Season chicken with salt and pepper, and cook until done, about 10 minutes. Drain excess liquid from pan. Add orange sauce to chicken, stirring until coated.
Note: Serve with cooked rice. This month’s web exclusive recipe — Salad with Asian Lime Ginger Dressing (see below) — also makes a great side dish.
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