Lighter Orange Chicken

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts, diced into small 1-inch pieces
• 1 1/2 Tbsp canola oil
• Salt and freshly ground black pepper
• 2 cloves garlic, minced
• 2 tsp orange zest
• 1/3 cup fresh orange juice
• 1/4 cup + 2 tbsp low-sodium chicken broth
• 3 Tbsp low-sodium soy sauce
• 3 Tbsp honey
• 2 1/2 Tbsp granulted sugar
• 3/4 tsp onion powder
• 1/4 tsp dried ginger
• 2 Tbsp white vinegar
• 1/2 tsp Sriracha hot sauce, optional
• 2 Tbsp cornstarch
• Chopped green onions and sesame seeds, for serving

Directions

1. Set a wok over moderately high heat. Pour in the canola oil, and when it’s hot, add the chicken. Sprinkle lightly with salt and pepper, then cook, tossing now and then, until the chicken is cooked through, about 5 – 6 minutes. Move the chicken to a plate, keeping the small amount of oil left in the pan.
2. Lower the heat to medium and place the wok back on the burner. Add the garlic and cook for 30 seconds. Take the wok off the heat, then stir in the orange juice, 1/4 cup of the chicken broth, orange zest, soy sauce, honey, sugar, onion powder, ginger, vinegar and Sriracha. Add salt and pepper to taste, then return the wok to the heat.
3. In a small bowl, mix the cornstarch with the remaining 2 Tbsp chicken broth until smooth. Add it to the wok, stirring the whole time, and cook until the sauce is bubbling and nicely thickened. Take the wok off the heat, add the chicken back in, and toss until it’s coated in the sauce. Serve warm with white or brown rice, finished with green onions and sesame seeds.