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Orange chicken is one of the most popular Chinese takeout dishes. It’s also one of the easiest to whip up at home. Serve this over brown rice or quinoa.
Hands-on: 35 minutesTotal: 1 hour 35 minutes
- ¾ cup low-sodium, gluten-free chicken broth
- ¾ cup orange juice
- 3 Tbsp. grated orange zest, divided
- 4½ Tbsp. apple cider vinegar
- ¼ cup low-sodium gluten-free soy sauce
- ¼ cup dark brown sugar
- ¼ cup honey
- 2 cloves garlic, minced
- ½ tsp. cayenne pepper
- 1½ lbs. boneless, skinless chicken breast
- 1½ Tbsp. cornstarch
- 1½ Tbsp. water
- 1 tsp. salt
- ½ tsp. ground black pepper
- 2 Tbsp. olive oil
- ¼ cup chopped chives
- In a medium bowl, mix together broth, orange juice, 1 tablespoon zest, vinegar, soy sauce, brown sugar, honey, garlic, and cayenne pepper. Reserve ½ cup of the marinade and pour the rest into a gallon-sized zip-top plastic bag. Add chicken, seal bag, and shake to combine. Marinate in the refrigerator for at least 1 hour.
- Bring the reserved marinade to a rapid boil in a small saucepan over high heat. Whisk in cornstarch, water, salt, and pepper. Reduce heat to low and simmer until mixture is thick, about 5 minutes.
- Remove from heat and stir in remaining orange zest. Set aside and keep warm.
- Heat oil in a large wok over medium-high heat. Remove chicken from marinade and cook in hot oil until browned on each side, about 8 minutes per side. Pour orange sauce over the chicken once it is on the plate, and garnish with chives.