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25 minutes
4 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce (regular)
kid friendly
has meat
(?)
Has meat from:
chicken thigh
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken thigh
egg (large)
vegetarian
(?)
Not vegetarian due to:
chicken thigh
pescetarian
(?)
Not pescetarian due to:
chicken thigh
paleo
(?)
Not paleo due to:
brown sugar
cornstarch
white rice
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
Substitutions
1
whole
1 tsp zest, 1/2 cup juice.
 
3
tbsp
1 1/2
tbsp
 
1/2
tbsp
 
1
tsp
grated.
 
1/4
tsp
 
2 1/2
tbsp
1/2 Tbsp for orange sauce, 2 Tbsp for stir fry.
 
4
whole
boneless, skinless (about 1.3 lbs).
 
1
whole
 
4
cups
 
2
stalks
sliced.
 
2
tbsp
or any high heat cooking oil.
 
 
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PREPARATION
1.
Cook the rice according to directions on package.
PREPARING THE ORANGE SAUCE
2.
Remove the zest from the orange using a zester or small-holed cheese grater, then squeeze the juice from the orange. You'll need about 1 tsp zest and ½ cup juice. Combine the juice and 1 tsp zest with the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, red pepper flakes, and ½ Tbsp cornstarch in a small sauce pot.
3.
Before placing it over heat, whisk until the cornstarch is fully dissolved. Heat the mixture over medium-low until it begins to simmer, thicken, and turns into a glossy glaze (about 3-5 minutes). Remove the sauce from heat and set it aside.
PREPARING THE CHICKEN
4.
Use a sharp knife to remove any excess fat from the chicken thighs, then cut them into small ¾-inch pieces.
5.
Combine the egg, 2 Tbsp cornstarch, and a pinch of salt and pepper in a mixing bowl and whisk until the mixture is smooth and frothy. Add the chicken pieces and stir to coat them in the egg mixture.
6.
Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the bottom of the skillet.
7.
Add the chicken, making sure all the pieces are touching the surface and not piled on top of one another. Let the pieces cook until they are golden brown on the bottom.
8.
Flip the chicken pieces, breaking them apart from one another as you turn them. Let them cook until golden brown on the second side and cooked through (about 5-7 minutes total cooking).
9.
Turn the heat off under the skillet and pour on the prepared orange sauce. Stir to coat the chicken pieces in sauce.
10.
Serve the chicken and sauce over cooked rice, garnished with sliced green onions and any left over orange zest.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
 
NUTRITION
This recipe has the following nutrient totals:
Calories 656
Protein 39.4 g
Carbohydrates 56.5 g
Iron 0.23 mg
Fiber 1.44 g
Calcium 6.62 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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