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Prepare the Orange Sauce: In a medium bowl or liquid measuring cup, combine the granulated sugar, rice vinegar, Sriracha, strained freshly squeezed orange juice, and chicken stock. Whisk thoroughly until the sugar is dissolved and all ingredients are well mixed. Set aside.

Prepare the Aromatics: Finely mince the fresh ginger and garlic. Chop the white and light green parts of the green onions, reserving the dark green tops for garnish if desired.

Sauté Aromatics: Heat the cooking oil in a large skillet (a cast iron skillet works well) over medium heat. Add the minced ginger, garlic, and chopped green onion whites to the hot oil. Sauté for 1 to 2 minutes, stirring frequently, until fragrant.

Thicken the Sauce: Pour the prepared orange sauce mixture into the skillet with the sautéed aromatics. Bring the sauce to a gentle simmer. While the sauce is heating, prepare the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth. Once the sauce is simmering, slowly pour the cornstarch slurry into the skillet, whisking continuously, until the sauce thickens to a glossy consistency.

Combine with Chicken: Add the pre-cooked chicken pieces to the thickened sauce in the pan.

Coat and Serve: Toss the chicken vigorously until all pieces are evenly coated with the orange sauce. Cook for another 1-2 minutes to ensure the chicken is heated through. Serve hot, optionally garnished with reserved green onion tops, alongside blanched green vegetables.


Prepare the Orange Sauce: In a medium bowl or liquid measuring cup, combine the granulated sugar, rice vinegar, Sriracha, strained freshly squeezed orange juice, and chicken stock. Whisk thoroughly until the sugar is dissolved and all ingredients are well mixed. Set aside.

Prepare the Aromatics: Finely mince the fresh ginger and garlic. Chop the white and light green parts of the green onions, reserving the dark green tops for garnish if desired.

Sauté Aromatics: Heat the cooking oil in a large skillet (a cast iron skillet works well) over medium heat. Add the minced ginger, garlic, and chopped green onion whites to the hot oil. Sauté for 1 to 2 minutes, stirring frequently, until fragrant.

Thicken the Sauce: Pour the prepared orange sauce mixture into the skillet with the sautéed aromatics. Bring the sauce to a gentle simmer. While the sauce is heating, prepare the cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth. Once the sauce is simmering, slowly pour the cornstarch slurry into the skillet, whisking continuously, until the sauce thickens to a glossy consistency.

Combine with Chicken: Add the pre-cooked chicken pieces to the thickened sauce in the pan.

Coat and Serve: Toss the chicken vigorously until all pieces are evenly coated with the orange sauce. Cook for another 1-2 minutes to ensure the chicken is heated through. Serve hot, optionally garnished with reserved green onion tops, alongside blanched green vegetables.
