Honey Ginger Orange Chicken

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. 

Gilfeather Turnip Soup

Click for Recipe

Pumpkin Spice Chicken

Click for Recipe

Basil Pesto

Click For Recipe!

Pesto Pasta Salad

Click For Recipe!

Champagne Vinegar Pie Crust

Click for Recipe

Mediterranean Tortellini Salad

Click for Recipe

Honey Ginger Orange Chicken

Click for Recipe!

Healthy Veggie & Bean Salad

Click for Recipe

Baked Halibut with Bacon Onion Crumble

Click for Recipe!