2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper
2 Tbsp. olive oil
3 cloves garlic, minced
½ cup orange juice
½ cup honey
⅓ cup soy sauce
¼ cup rice wine vinegar
3 Tbsp. cornstarch
½ tsp. ground ginger
½ tsp. white pepper
zest of one orange
pinch of crushed red pepper flakes
thinly sliced scallions
toasted sesame seeds
- Heat oil in a large saute pan over medium-high heat.
- Add chicken and salt and pepper to taste to pan and saute for about 5-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
- In a separate bowl whisk together the garlic, orange juice, honey, soy sauce, vinegar, cornstarch, ginger,white pepper, and orange zest.
- Pour the sauce over the chicken and stir to combine.
- Let sauce come to a boil and continue boiling and stirring for another minute or two until thickened.
- Remove from heat and serve immediately over rice or quinoa.
- Garnish with red pepper, scallions, and sesame seeds.
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