Orange Chicken
3 lbs. Boneless, Skinless Chicken Thighs, cut into 2-inch pieces
1 1/2 tsp. Sea Salt
4 Tbsp. Olive & Thistle Blood Orange Extra Virgin Olive Oil
Orange Sauce
2 1/2 Tbsp. Cornstarch
1/2 Cup Warm Water
2 Tbsp. Orange Zest
2/3 Cup Freshly Squeezed Orange Juice
4 Tbsp. Soy Sauce
3 tsp. Chili Sauce
4 Tbsp. Brown Sugar
4 Garlic Cloves, minced
3 Tbsp. Olive & Thistle Honey Ginger Balsamic Vinegar
To Serve
Steamed White or Brown Rice, or Cauliflower Rice
Sesame seeds (optional)
Roasted Vegetables (Red, Orange & Yellow Bell Peppers pictured)
To Prepare
Preheat oven to 375° F
In large mixing bowl, toss chicken with Sea Salt and O&T Blood Orange EVOO. Spread chicken onto rimmed baking sheet in one layer and bake until cooked through, 25-30 minutes.
For Orange Sauce
In a small mixing bowl, combine corn starch with water, stir until smooth. In medium sauce pan, combine orange juice, orange zest, soy sauce, chili sauce, brown sugar, garlic and O&T Honey Ginger Balsamic Vinegar.
Over medium heat, stir frequently until brough to a simmer. Add cornstarch water to mixture and stir to combine, reducing heat to low. Simmer until sauce has thickened, about 4-5 minutes. Remove from heat.
In large mixing bowl, toss chicken pieces with orange sauce until fully coated. Serve over rice, sprinkled with sesame seeds. Pair with roasted vegetables if desired.