Orange Garlic Chicken
Orange Garlic Chicken
Spicy, salty, and subtly sweet – this is a simple dish that makes a great dinner.
Serves 4
Ingredients
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Directions
Start by making steamed rice (the ratio is 2 parts water to 1 part rice).
Next, prep your chicken. To do this, place the chicken breast flat on a surface, then cut thin strips from the breast (using the same cutting motion that you would use to butterfly a chicken breast).
Next, season the chicken with salt and pepper, then sauté it in a bit of olive oil (or peanut oil) on high heat. When the chicken is cooked through, and golden brown, add thinly sliced onion, then thinly sliced garlic, and julienned green beans. Add your sesame oil, orange zest, season with salt, pepper, and cayenne pepper, then deglaze with white wine when everything is caramelized.
Add your vinegar, sugar, and soy sauce, along with half of the orange juice. Allow the sauce to cook for a few minutes (you can also add a bit of water to add volume to the sauce), then add the remaining orange juice.
Next, make a slurry with cornstarch and water, then gradually stir it into the dish until the sauce thickens to your liking.
When the dish has thickened, serve it over rice, and enjoy.
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I have made this 4 – 5 times now and it’s become a favorite for my daughter and me. The list of ingredients doesn’t show the julienne green beans or vinegar so I guessed at the amounts. I used about 2 cups of fresh green beans (too lazy to julienne) and 1 Tbsp of seasoned rice vinegar. Otherwise, I’ve followed the recipe pretty much as written. The orange zest and cayenne give this a nice zip!