Ditch the take out and try this easy one-pan Orange Ginger Chicken recipe at home. This spicy Mandarin chicken recipe starts with marinating chicken in an orange-based Mandarin sauce and then cooking it in a skillet. Served on rice, it is an easy dinner that will make your family ask for more.
1 1/4cuporange juicefreshly squeezed from 6-8 oranges
2teaspoonorange zest
1/4cuplow-sodium soy sauce
3tablespoonsgingerfreshly shredded
8clovesof garlicminced
2tablespoonsolive oildivided
2tablespoonsSriracha sauce
1 1/2tablespoonrice vinegar
2teaspoonbrown sugar
1/4teaspoonblack pepper
4medium1 1/4 lbs chicken breasts, cut into 1/4 inch strips
1tablespooncorn starch
1tablespoonwater
1/4cupscallionsgreen parts only, sliced
2tablespoonblack sesame seeds
Instructions
In a glass bowl, whisk orange juice, orange zest, soy sauce, ginger, garlic, 1-tablespoon olive oil, Sriracha sauce, rice vinegar, brown sugar, and black pepper.
Place the chicken in a ziplock bag and pour 1/3 of the mixture in the bag. Seal the bag and place it in the fridge. Let it marinade for an hour.
Heat 1-tablespoon olive oil on a large non-stick skillet over high heat. Remove chicken from the bag and discard the marinade.
Add chicken, in 2 batches, and cook each batch for 6-7 minutes. Place the cooked chicken on a clean plate. Set aside.
Pour the rest of the marinade into the now-empty skillet and cook until boiling over medium high heat.
In the mean time, whisk together the cornstarch and water in a small bowl. It will be like a white paste. Whisk it into the marinade and let it boil for a minute.
Return chicken into the skillet and cook for 5 minutes or until chicken registers 160 F when a thermometer is inserted in some of the pieces of chicken.
Serve it immediately over rice. Sprinkle it with scallions and black sesame seeds.