Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup fresh orange juice
- 1/4 cup granulated sugar
- 1/4 cup low-sodium soy sauce
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp vegetable oil
- 2 green onions, sliced
- 2 tbsp cornstarch mixed with 3 tbsp water
Instructions
- Pat dry the chicken pieces.
- Heat vegetable oil in a skillet over medium-high heat.
- Add chicken in batches, cooking until golden brown (5-7 minutes per batch).
- In a bowl, whisk together orange juice, soy sauce, sugar, garlic, ginger, and cornstarch mixture.
- Pour the sauce over cooked chicken in the skillet and stir until thickened (about 3-5 minutes).
- Garnish with sliced green onions and serve over rice or noodles.
Notes
- For added flavor, marinate the chicken for at least 30 minutes before cooking.
- Swap chicken for tofu or shrimp for a different twist. Add vegetables like bell peppers or snap peas for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 22g
- Sodium: 720mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 70mg