|Light Orange Chicken - ButterYum|
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
In a large saucepan combine the chicken stock, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper. 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).
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). Remove chicken to a platter; reserve.
To finish the sauce, bring mixture back up to a boil. 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. Combine cooked chicken and sauce and serve over rice. Garnish with Scallions.
Note - I added one sauteed red bell pepper that I had in the fridge.