Asian style Orange Chicken

This is one of the quickest chicken recipe I’ve ever made!

And by now you probably know that I hate spending hours cooking supper but LOVE when my suppers taste hearty and delicious.

The sauce was impeccable and the chicken was moist and cooked just enough to retain all the moisture it can. And of course, the rice was definitely needed so alllll that sauce can be soak up by it!

• 3 large chicken breasts

• 1/4 cup corn starch

• 2 tbsp water

• 3 tbsp oil

Marinade:

• 3/4 cup orange juice

• 1 tsp orange zest

• 2 tbsp honey

• 1 tbsp hoisin

• 1/4 cup soy sauce

• 2 tsp rice vinegar

• 1/2 tsp garlic powder

• A few drops of sriracha (or more)

• 1 tbsp cornstarch

• 1 tbsp water

Topping:

• chopped scallions

• Sesame seeds

DIRECTIONS:

1. Start by cutting your chicken breasts in small 1 inch size pieces. In a mixing bowl, whisk together 1/4 cup cornstarch with 2 tbsp water. Add chicken and mix. Let it sit for about 15 minutes.

2. In a separate mixing bowl, combine all marinade ingredients besides for corn starch and water. Set aside.

3. Mix remaining cornstarch and water in a separate small bowl. Set aside.

4. Heat a non stick pan on medium high heat. Add oil. Add chicken pieces and toss every 10 seconds to give the chicken a chance to brown, but not stick to the bottom as well.

5. When chicken is partially cooked, add marinade. Mix until chicken is cooked and adheres to the sauce. Add cornstarch mixture and mix until sauce thickens.

6. Remove from heat, topped with chopped scallions and/or sesame seeds.

Enjoy,

Guila