Skillet Orange Chicken

I don’t like to deep fry foods. I mean, I like to eat deep fried foods. I just don’t like dealing with the all that oil splattering and the clean up afterwards. And also, I’m a bad luck magnet. If you can get burned or cut or hurt by something, 8 out of 10 times I will be that person. This is as close to deep frying as I get by skillet or pan frying foods. So for those of you who were wondering why I didn’t deep fry my chicken for this recipe, now you know.

INGREDIENTS:

• 3 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 boneless skinless chicken breasts cut into bite sized pieces
• 2 tablespoons vegetable oil

SAUCE INGREDIENTS:

• 2 tablespoons cornstarch
• 1/2 cup orange marmalade
• 1/2 cup unsweetened orange juice
• 1/3 cup low sodium soy sauce
• 1 tablespoon white vinegar
• 1 teaspoon minced garlic
• 1/2 teaspoon minced ginger
• 1 teaspoon red pepper flakes (less or more according to your tastes)
• 1/3 cup low sodium chicken broth

DIRECTIONS:

1. In a large bowl, mix together 3 tablespoons cornstarch, salt and pepper.
2. Add chicken pieces into cornstarch mixture. Stir to coat.
3. Heat large pan over high heat and add oil. (add more oil if needed to coat bottom of pan)
4. Add chicken to the pan. Continue cooking over high heat until browned and turn over. About two minutes per side.
5. Meanwhile make the orange sauce. In a medium bowl, whisk together the 2 tablespoons cornstarch, marmalade, orange juice, soy sauce, vinegar, garlic, ginger, pepper flakes, and chicken broth.
6. Once the chicken is browned, reduce heat to medium and add the sauce mixture. Cook and stir until sauce has thickened and chicken is cooked through, about 10 minutes.
7. Serve over rice. Garnish with green onions if desired.
8. This recipe makes up to 4 servings.