Light Orange Chicken

from ButterYum
makes 8 servings


  • 3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3/4 cup low-sodium chicken stock
  • 3/4 cup freshly squeezed orange juice
  • 1 1/2 teaspoons finely grated zest
  • 6 tablespoons distilled white vinegar
  • 1/4 cup soy sauce
  • 1/2 cup packed dark brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon freshly grated ginger
  • 1/4 teaspoon cayenne pepper
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • Scallions for garnish


  1. In a large saucepan combine the chicken stock, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper.  
  2. Bring to boil, whisking to dissolve sugar; reduce heat to low until you're ready to thicken the sauce (have cornstarch and water nearby and ready to combine into a "slurry" when needed).
  3. Meanwhile, in a large skillet, saute chicken pieces in a little canola oil until nicely browned and cooked through (do this in several batches if necessary).  
  4. Remove chicken to a platter; reserve.
  5. To finish the sauce, bring mixture back up to a boil.  
  6. Make a slurry by mixing 3 tablespoons cornstarch with 3 tablespoons water; add slurry to boiling sauce and whisk until thick and glossy, about 1-2 minutes; remove from heat.  
  7. Combine cooked chicken and sauce and serve over rice. 
  8. Garnish with Scallions.

Note - I added one sauteed red bell pepper for added color.