🍊 Orange Sesame Chicken

Ingredients

• Chicken

• 1½ lb Chicken thighs, boneless skinless, cut in 1-inch pieces
• 3 tbsp Cornstarch
• ¼ tsp Table salt
• 2 tbsp Vegetable oil (soybean)

• Sauce

• 2 Orange, zested, then juiced (about 2/3 cup juice)
• 3 tbsp Soy sauce
• 2 tbsp Honey
• 1 tbsp Rice vinegar
• 1 piece Fresh ginger, 1-inch piece, grated
• 2 clove Garlic, minced
• 2 tsp Cornstarch
• 2 tbsp Sesame seeds, toasted

• To serve

• 1½ cup Long-grain white rice, uncooked, cooked to package directions
• 2 Green onions, sliced (optional)

Nutrition

Steps

You’ll need: large nonstick skillet, instant-read thermometer, zester.

1. Start the rice. Whisk the orange zest and juice, soy sauce, honey, vinegar, ginger, garlic and 2 teaspoons cornstarch in a small bowl.
2. Toss the chicken with 3 tablespoons cornstarch and the salt.
3. Heat the oil in the skillet over medium-high heat. Cook the chicken in a single layer, turning, 7 to 9 minutes, until browned and a thermometer reads 165°F. Wash your hands after handling raw chicken.
4. Stir the sauce and pour it into the pan. Simmer 1 to 2 minutes, stirring, until thick and glossy.
5. Stir in the sesame seeds. Serve over rice with green onions.

🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.