Ingredients
Scale
For the sauce:
- 1/4 cup fresh-squeezed orange juice (juice of 1 Cara Cara orange)
- 1/4 cup honey
- 2 Tablespoons soy sauce
- 2 Tablespoons ketchup
- 1/2 teaspoon sesame oil
- a pinch of red pepper flakes (or more, if you want more kick)
- a pinch of Chinese five-spice powder
For the chicken:
- 1 teaspoon canola oil
- 1/4 teaspoon sesame oil
- 1/3 cup finely chopped onion
- 2 – 3 cloves of garlic, peeled and chopped
- 1 extra-large chicken breast, cut in half, or two “normal” size chicken breasts
- 1/4 cup water
For thickening: 1 Tablespoon cornstarch mixed with 1/4 cup water
For garnish: toasted sesame seeds and snipped green onion
Instructions
- Whisk together the sauce ingredients in a small bowl. Set aside.
- Heat a medium saucepan over medium heat till hot. Add the canola and sesame oil, then the garlic and onion. Sautee for a few minutes or until the onion is soft and translucent.
- Add the sauce to the saucepan and stir. Pour in about 1/4 cup water, then set the chicken breasts in the pan, reduce heat to medium low, cover and cook over for about 30 minutes, turning the chicken over about halfway through.
- When the chicken is cooked, pull the chicken out of the pan, set on a plate and cover immediately with the cover from the cooking pan.
- Start the rice cooking.
- If you have a picky eater in the house that doesn’t want any “chunks” in the sauce (like me), blend the sauce in a handi chopper till smooth, then pour it back into the saucepan.
- Take two forks and shred the chicken roughly. Set aside again.
- Heat the sauce over medium heat. Whisk the cornstarch with 1/4 cup water and then whisk into the sauce, just until the sauce is thickened to your liking. Remove from heat and stir in the chicken.
- Serve over rice garnished with sesame seeds and green onion. Steamed broccoli or sliced cucumber are nice on the side.