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
halves, cubed
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
pepper flakes
chopped green onions for
1/4 teaspoon Chinese fivespice

  1. 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.
  2. 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.
  3. 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.
  4. 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.