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Easy Orange Chicken
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Ingredients
0 of 16 gathered
Step by step
Method
4 steps
- 1
Cut 1½ pounds boneless chicken thighs into 1-inch pieces and season with ¾ teaspoon kosher salt. Toss with ⅓ cup cornstarch until every piece looks lightly dusted.
- 2
Heat 2 tablespoons neutral oil in a wide skillet over medium-high. Cook the chicken in one layer for 4–6 minutes, turning once or twice, until browned and the thickest pieces reach 165°F. Move it to a plate.
- 3
Whisk ¾ cup orange juice, ¼ cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 2 minced garlic cloves, and 1 teaspoon grated ginger. Pour it into the skillet and simmer 2–3 minutes, until glossy and slightly reduced.
- 4
Return the chicken and toss 1–2 minutes, until the sauce clings and the chicken is hot. Sprinkle with sesame seeds and sliced scallions; serve over rice.