This crispy, sweet, and tangy restaurant classic comes together quickly, so have all of your ingredients ready to go before you begin cooking. Though a wok might be traditional, a large saute pan works just as well because there is plenty of surface area in contact with the heat for browning meat and reducing sauces. The recipe is a Yummly original created by Julia Lee.
- Cut the chicken into 1 inch pieces. Combine chicken, salt, and cornstarch in a medium bowl and set aside while you prepare other ingredients.
- Combine the vinegar, sugar, and salt in a small bowl. Zest and juice the orange, and combine in a separate small bowl. Thinly slice the green onions on a diagonal and set aside for serving.
- Heat a dry, large, heavy-bottomed saute pan over medium-high heat. Once hot, add the oil, swirling to coat bottom. Add chicken and spread pieces to a single layer. Cook until well-browned on underside, 2-3 minutes. Turn pieces over and cook until browned on second side, 2-3 minutes. Transfer chicken to a bowl.
- Reduce heat to medium and add the vinegar-sugar mixture to pan. Bring to a boil, stirring constantly, then cook until thickened slightly, about 30 seconds. Add zest and juice and return chicken to pan. Cook, stirring well, until sauce thickens and coats chicken.
- Sprinkle chicken with the reserved green onions and serve immediately.
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|Calories330Calories from Fat130|
|% DAILY VALUE|
|Calories from Fat130|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.