Servings: 6 | Prep: 15m | Cooks: 45m | Total: 1h
Calories: 347 | Carbohydrates: 38g | Fat: 8.4g | Protein: 28.3g | Cholesterol:
1/3 cup warm water 1 teaspoon grated orange
1/4 cup packed brown
2 tablespoons olive oil
2 tablespoons orange juice 1 1/2 pounds skinless,
boneless chicken breast
2 tablespoons soy sauce 2 cups water
2 tablespoons ketchup 1 cup uncooked white rice
1 tablespoon white vinegar 2 teaspoons cornstarch
4 cloves garlic, minced 2 tablespoons cold water
1/2 teaspoon crushed red
chopped green onions for
1/4 teaspoon Chinese fivespice
- In a bowl, stir together warm water, brown sugar, orange juice, soy
sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice
powder, and orange peel until the sugar has dissolved and the mixture
is well combined.
- Heat the olive oil in a large skillet or wok over medium heat, and
cook and stir the chicken until the outside is golden brown and the
inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture
over the chicken, bring to a boil, reduce heat to medium-low, and
cover the skillet. Simmer for 30 minutes, stirring occasionally.
- While the chicken and sauce are simmering, bring the rice and water
to a boil in a saucepan over high heat. Reduce heat to medium-low,
cover, and simmer until the rice is tender, and the liquid has been
absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
- Whisk the cornstarch and 2 tablespoons of cold water in a small bowl
until smooth, and stir into the chicken and sauce, a few teaspoons at a
time. Let the chicken and sauce cook for about 2 minutes to thicken,
then serve over hot cooked rice, sprinkled with green onion.