Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 breasts)
- 3 cloves fresh garlic, minced
- 1 tsp fresh ginger, minced
- 1/2 cup freshly squeezed orange juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 2 tbsp vegetable oil (canola or peanut oil)
- 2 green onions, chopped (for garnish)
Instructions
- Cut chicken into bite-sized pieces and pat dry with paper towels. Toss in cornstarch until well-coated.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken in batches and fry for 5-7 minutes or until golden brown and cooked through.
- In a separate bowl, whisk together orange juice, soy sauce, garlic, ginger, and brown sugar. Pour over the cooked chicken in the skillet.
- Simmer for 3-5 minutes until sauce thickens slightly. Toss chicken until well-coated.
- Garnish with chopped green onions and serve hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 392
- Sugar: 16g
- Sodium: 736mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 76mg