Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1/2 cup fresh orange juice
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha (adjust for heat preference)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons cornstarch mixed with 2 tablespoons water
- 2 green onions, chopped, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- In a shallow dish, combine the flour, salt, and pepper. Coat the chicken pieces in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 7-8 minutes. Remove the chicken from the pan and set aside.
- In the same skillet, reduce the heat to medium and add the orange juice, soy sauce, honey, rice vinegar, sriracha, ginger, and garlic. Stir well to combine.
- Bring the mixture to a gentle simmer, then add the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 3-4 minutes.
- Return the chicken to the skillet, tossing to coat in the sauce. Cook for an additional 2 minutes, ensuring the chicken is well glazed.
- Garnish with chopped green onions and sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International