Orange Chicken

Ingredients:

Chicken:

4 servings chicken breast, cut into bite-sized chunks

1 cup corn starch

1 tsp. salt

1 tsp. pepper

Oil for frying

Vegetables:

Sliced carrots, celery, broccoli, bell pepper and onion, in bite-sized slices

Sauce:

2 Tblsp. vegetable oil

1 Tblsp. sesame oil

1/2 tsp. chili flakes

2 Tblsp. minced garlic

1/4 tsp. ginger (or to taste)

1/2 cup sugar

1/2 cup brown sugar

2/3 cup orange juice (or 4 Tblsp. concentrate, thawed, plus 8 Tblsp. water)

1/2 cup white distilled vinegar

6 Tblp. soy sauce

4 Tblsp. cornstarch 

6 Tblsp. water

Water as needed to get sauce to desired consistency

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Preparation:

1. Place cornstarch, salt, pepper and chicken in sealed container, and shake until chicken is fully coated.

2. Heat oil in skillet, then fry chicken until lightly brown and cooked through over low heat. 

3. Remove chicken from oil and keep warm.

4. Remove excess oil, leaving just enough to sauté vegetables.

5. Saute vegetables until desired consistency. 

6. Remove vegetables from skillet and keep warm.

7. Heat vegetable oil and sesame oil in skillet with chili flakes, garlic and ginger.

8. Add sugars, orange juice, vinegar and soy sauce, and stir to combine.

9. Shake cornstarch and water in sealed container until combined and smooth.

10. Add cornstarch and water mixture to skillet, stirring with a whisk, raising temperature to medium-low heat.

11. Stir sauce until fully combined and smooth, adding water as needed to achieve desired consistency. Add additional soy sauce, chili flakes, ginger and salt as desired for additional flavor.

12. Add chicken and vegetables to sauce, and stir to coat.

13. Serve over white rice.