Better-Than-Takeout Orange Chicken

Crispy cornstarch-coated chicken tossed in a sticky, tangy sauce made with fresh orange juice and zest, served with rice and steamed broccoli.

Ingredients

• 1½ lb boneless chicken thighs, in 1-inch pieces
• 1 egg
• 2 oranges (zest and ¾ cup juice)
• 3 tbsp soy sauce
• ¼ cup honey
• 3 garlic cloves, grated
• 1-inch ginger, grated
• 1½ cups jasmine rice
• 1 lb broccoli
• green onions
• sesame seeds

From your pantry: ¾ cup cornstarch, ½ cup oil, 2 tbsp rice vinegar, red pepper flakes, salt.

Instructions

1. Start the rice. Whisk the orange zest and juice, soy, honey, vinegar, garlic, ginger, pepper flakes and 1 tbsp cornstarch for the sauce.
2. Toss the chicken with the egg and a pinch of salt, then with the remaining cornstarch until every piece is coated.
3. Shallow-fry in batches in ¼ inch hot oil until deep golden and crisp, 5 to 6 minutes. Drain. Steam the broccoli.
4. Wipe out the pan and simmer the sauce, stirring, until thick and glossy, 2 minutes.
5. Toss the chicken in the sauce right before serving. Top with green onions and sesame seeds.

Tip: Toss at the last second. Crispy chicken goes soft if it sits in sauce.

Nutrition per serving

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