Easy Orange Chicken
Serves: 4
Ingredients
⅓ cup water
½ cup orange juice
6 TBS Teriyaki Dark Balsamic
2 TBS Honeybell Orange White Balsamic
2 cloves minced garlic
1 tsp fresh minced ginger
1 tsp Blood Orange Olive oil
1 tsp Sesame oil
1 red bell pepper
½ cup orange juice
6 TBS Teriyaki Dark Balsamic
2 TBS Honeybell Orange White Balsamic
2 cloves minced garlic
1 tsp fresh minced ginger
1 tsp Blood Orange Olive oil
1 tsp Sesame oil
1 red bell pepper
1 yellow bell pepper
2 lbs chopped chicken breast
4 TBS flour for dredging
Rice (optional)
For the Cornstarch Slurry:
2 tablespoons cornstarch
¼ cup water
2 lbs chopped chicken breast
4 TBS flour for dredging
Rice (optional)
For the Cornstarch Slurry:
2 tablespoons cornstarch
¼ cup water
Directions
- Lightly dredge and pan fry your chicken in EVOO. Set aside. Heat 1 teaspoon of olive oil and sesame oil in a sauce pan Add the minced garlic, minced ginger and bell peppers, and cook for 2 - 3 minutes, until fragrant. Stir often to avoid burning Add ⅓ cup water, orange juice, Teriyaki Balsamic, and Honeybell Orange Balsamic together and heat for 3 minutes, stirring often. In a small bowl, whisk the 2 tablespoons of cornstarch and ¼ cup of water to form the slurry Add the cornstarch slurry to the sauce and whisk to thicken, around 3 - 5 minutes. Add orange sauce to your chicken, beef, pork or use as sauce for stir fry veggies! Serve over rice if you are so inclined. 😋 We like to garnish with fresh oranges as well!