Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Large Skillet
- Micro Plane
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 ½ cups orange juice
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 tablespoons honey
- Kosher salt and freshly ground pepper to taste
- ½ teaspoon freshly grated ginger (optional)
- 2 green scallions, sliced for garnish (optional)
- 1 tablespoon white or black sesame seeds for garnish (optional)
- 1 orange, zested (optional)
Butterfly and cut chicken
Butterfly chicken and cut into bite-size chunks.
Heat olive oil in a large skillet over medium heat.
Once oil is hot, place chicken skillet and cook, turning chicken pieces until brown on all sides and chicken is cooked through. (Depending on the size of your pan you may have to work in batches.)
Dissolve cornstarch in water
While chicken is cooking, dissolve cornstarch in water and set aside.
Place chicken to plate
Remove chicken to a plate.
Simmer orange juice
Add orange juice to the pan and bring to a simmer.
Add cornstarch mixture to pan
Give the cornstarch mixture a quick stir with a fork and add to pan with orange juice.
Whisk in ginger and honey.
Add chicken back to pan, mix to coat the chicken, and cook until sauce has thickened.
Serve over rice with steamed broccoli.*
Garnish with green scallion, sesame seeds, and orange zest.