Orange Chicken for One
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Bite-size chicken seared and coated in a glossy orange, honey, and soy sauce. Serve over rice.
Ingredients
- 1 (6-ounce) boneless skinless chicken breast or thighs, cut in 1-inch pieces
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper divided
- ½ cup orange juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- ½ tablespoon rice vinegar
- 1¼ teaspoons cornstarch
- 1 clove garlic minced
- ½ tablespoon grated orange zest
- ⅛ teaspoon ground ginger
- ½ tablespoon olive oil
- Optional for serving: cooked rice, sliced green onions and sesame seeds
Equipment
- skillet
- whisk
Directions
- Toss the chicken with the salt and ⅛ teaspoon of the pepper.
- For the sauce, whisk the orange juice, honey, soy sauce, and rice vinegar. Whisk in the cornstarch until dissolved, then stir in the garlic, orange zest, ginger, and the rest of the pepper.
- Heat the oil in a 10-inch skillet over medium-high heat. Spread the chicken in a single layer and brown it for about 3 minutes per side, until it reaches 165°F.
- Pour in the sauce and bring it to a boil. Cook for 2 to 3 minutes, stirring, until it’s glossy and thick enough to coat the chicken.
- Serve over rice, topped with green onions and sesame seeds if you like.
Nutrition
Serving: 375g | Calories: 478kcal | Carbohydrates: 53g | Protein: 41g | Fat: 12g | Saturated Fat: 1.9g | Trans Fat: 0g | Cholesterol: 124mg | Sodium: 1546mg | Potassium: 931mg | Fiber: 0.7g | Sugar: 45g | Vitamin A: 303IU | Vitamin C: 63mg | Calcium: 39mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); boneless (the first choice counted). Brands and portions vary, so use it only as an approximation.