Categories: Chicken, main dish
Ingredients
- 1/3 cup warm water
- 1/4 cup brown sugar
- 2 Tbsp. orange juice
- 2 Tbsp. soy sauce
- 2 Tbsp. ketchup
- 1 Tbsp. white vinegar
- 4 cloves garlic, minced
- 1/2 tsp. crushed red pepper
- 1/4 tsp. Chinese 5-spice
- 1 tsp. grated orange peel
- 2 Tbsp. olive oil
- 1 1/2 Lb. boneless, skinless chicken breasts,
- cubed
- 2 cups water
- 1 cup white rice
- 2 Tbsp. cold water
- 2 tsp. corn starch
- Chopped green onions
Directions
- In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice and orange peel until sugar is dissolved and mixture is well combined.
- using the olive oil, in a large skillet over medium heat, cook and stir the chicken is golden brown and inside no longer pink. Pour the sauce over the chicken, bring to boil, reduce heat to med-low, and cover skillet. Simmer for 30 minutes, stirring occasionally.
- While chicken is simmering, cook the rice. Using 2 cups of water bring to a boil. Reduce heat to med-low, cover and simmer about 20-25 minutes. Set aside and keep warm.
- Whisk cornstarch and 2 Tbsp. cold water in a small bowl until smooth, then stir into chicken and sauce, a little at a time til desired thickness. Let chicken and sauce cook for about 2 minutes to thicken, Serve over hot rice, sprinkled with green onion.