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.