Unfried Orange Chicken

For the longest time, I never knew Orange Chicken was fried. I guess that's why it tastes so good right? Greg loves the dish so I wanted to make it at home. I didn't wanna take out my deep-fryer on a weeknight so I decided to make a stir-fry instead. It actually came out even tastier than the restaurant ones cuz I added lots of flavor with bell peppers, orange zest and a nice kick with Siracha! The cornstarch helped to make a thick and syrupy sauce which got all soaked up by the rice. No need for takeout at this house!

Ingredients:


1 Tbsp vegetable oil
2 boneless skinless chicken thighs, chopped into bite-size pieces
1/2 red bell pepper, thinly sliced
1 Tbsp minced garlic
1 Tbsp minced ginger
2 Tbsp chopped green onion
1/2 orange juice
1/4 c rice wine vinegar
1 Tbsp soy sauce
1 Tbsp Siracha
Zest of 1 orange
1/4 c brown sugar
1 Tbsp corn starch
2 Tbsp water
Rice, for serving


Prep:


1. Heat oil in a pan on medium heat. Add chicken and brown lightly on each side, about 10 minutes total. Remove to a plate. Add bell pepper, garlic, ginger and green onions. Cook, stirring, until tender, 5 minutes.


2. Add orange juice, vinegar, soy sauce, Siracha, orange zest and sugar. Bring to a boil, scrapping up brown bits. Add chicken back and simmer until meat is cooked through, 10 minutes.


3. In a small bowl, stir together the corn starch and water. Stir into the pot and simmer until mixture thickens, 3 minutes. Serve over rice.