Orange Chicken. Photo by Juliana Goodwin.



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


2 tablespoons canola oil

1 1/2 pounds boneless, skinless chicken tenders, cut into chunks

Salt and pepper to taste


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.
Category: Squeeze the Day!