Chunks of boneless chicken breast simmer with an Asian-inspired sweet, tangy orange sauce, and are served over hot cooked rice with a sprinkling of green onions.
Preparation Time
15 mins
Cooking Time
45 mins
Total Time
60 mins
Calories
347 Calories
Recipe Instructions
Step 1
In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
Step 2
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
Step 3
While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
Step 4
Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.
Ingredients
2 tablespoons orange juice
¼ cup packed brown sugar
2 teaspoons cornstarch
2 cups water
2 tablespoons cold water
2 tablespoons olive oil
⅓ cup warm water
½ teaspoon crushed red pepper flakes
1 tablespoon white vinegar
2 tablespoons ketchup
4 cloves garlic, minced
2 tablespoons soy sauce
1 cup uncooked white rice
¼ teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
chopped green onions for garnish
1 ½ pounds skinless, boneless chicken breast halves, cubed
