Light Orange Chicken

from ButterYum

makes 8 servings

Ingredients

• 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

Directions

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.