Blood Orange Chicken

Prep time:10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Yields: 4 Servings

Ingredients:

• 12 ounces boneless skinless chicken breast
• 3/4 cups all purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoons cayenne pepper
• 1/4 teaspoons freshly ground black pepper
• 3 tablespoons vegetable oil
• 2 blood oranges
• 1/2 lemon
• 1 teaspoon blood orange zest
• 1/2 cups rice wine vinegar
• 1/4 cups low sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon Sriracha sauce (optional)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger root, grated

Preparation:

In a bowl, whisk together flour, corn starch, cayenne pepper and freshly ground black pepper. Add the chicken pieces to the dry mixture and toss until thoroughly coated.

Heat 3 tablespoons vegetable oil in a wok or non-stick skillet. Distribute the chicken pieces evenly in the wok and cook until golden brown on all sides, work in batches if necessary. Remove the chicken and set aside on a paper towel lined plate.

Juice the two blood oranges and half of a lemon. In a small saucepan, combine the blood orange juice, lemon juice, blood orange zest, rice wine vinegar, soy sauce, honey, sugar, Sriracha (optional), garlic, and ginger. Over medium heat, bring the sauce to a gentle boil stirring constantly. Once the sauce is boiling, turn it down to medium-low and cook for about 10 minutes or until the sauce begins to thicken. Stir frequently to avoid burning the sauce.

Put the cooked chicken in a skillet over medium heat and pour the sauce over the chicken to coat. Cook for a few minutes, until the chicken is warm again.

Serve with fried rice.

Other recipes you may enjoy!

Chicken and Broccoli Stir Fry

Slow-Cooker Citrus-Soy Chicken

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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