Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 pound
- Orange juice: 1 cup
- Honey: 1/2 cup
- Soy sauce: 1/4 cup
- Brown sugar: 1/4 cup
- Red pepper flakes: 1 teaspoon
- Orange zest: 1 tablespoon
- Garlic powder: 1 teaspoon
- Vegetable oil: 1/4 cup
- Cornstarch: 2 tablespoons
- Green onions: 1/4 cup, chopped, for garnish
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Cut the chicken into bite-sized pieces.
- In a large bowl, combine the orange juice, honey, soy sauce, brown sugar, red pepper flakes, orange zest, and garlic powder. Mix well.
- Add the chicken to the marinade and stir to coat. Let marinate for at least 15 minutes.
- In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Remove the chicken from the marinade and discard the marinade.
- Add the chicken to the skillet and cook until browned on all sides.
- In a small bowl, combine the cornstarch and 1/4 cup water. Mix to form a slurry.
- Add the cornstarch slurry to the skillet and stir until the sauce thickens.
- Garnish with green onions and serve immediately.
Nutritional Information:
Per serving (1 cup):
- Calories: 350
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 30 grams
- Sugar: 20 grams
Dish Characteristics:
- Spicy, tangy, and sweet
- Crispy chicken coated in a sticky, flavorful sauce
- Perfect for a quick and easy weeknight meal
User Comments:
- "This dish was amazing! The chicken was perfectly crispy and the sauce was so flavorful. I'll definitely be making this again."
- "This was a hit at my dinner party. Everyone loved the spicy and tangy sauce."
- "I made this dish with brown rice and it was the perfect meal. The flavors were incredible."
Special Precautions and Tips:
- To make the dish less spicy, reduce the amount of red pepper flakes.
- If you don't have orange juice, you can substitute pineapple juice or white grape juice.
- Be sure to cook the chicken until it is browned on all sides to ensure that it is cooked through.
