3largeboneless skinless chicken breastspounded to ¾ inch thickness and cut into bite sized pieces
salt & pepperto taste
½cuporange juice (1-2 large oranges)
2tablespoonsrice vinegar (may sub white vinegar)
½teaspooncrushed red pepper flakes
optional: green onions, sesame seeds, 3 cups cooked white or brown rice for serving
Season chicken with salt and pepper to taste. Spray a large pan or non stick skillet generously with cooking spray. Cook chicken 5-6 minutes, stirring through out for even cooking, until cooked through. Use a slotted spoon to transfer chicken to a paper-towel lined bowl. Drain and wipe out the pan.
In a medium bowl whisk together orange juice and zest, honey, vinegar, soy sauce, red pepper flacked, and garlic. Add mixture to pan and bring to a slight boil. Add water-corn starch mixture and stir until thickened. Add chicken and stir to coat.
Serve chicken with cooked rice and garnish with optional sesame seeds and green onions if desired.
Serving suggestion: I like to serve this chicken over white or brown rice with a side of roasted vegetables or a tossed Asian salad.