Ingredients
- 4 (1 1/4 pounds) boneless skinless chicken breasts
- 3/4 cups all-purpose flour
- 1/4 cup orange peel
- 2 tablespoons corn starch
- 2 tablespoon minced garlic
- 2 teaspoons black pepper
- 2 teaspoons Creole seasonings
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- Vegetable oil (for frying, about 1/4 cup)
- FOR THE ORANGE PEEL SAUCE
- 1 cup tomato sauce
- 3 ounces orange juice
- 3 ounces chicken broth
- 1/4 cup brown sugar
- 2 tablespoons hot sauce (Sriracha)
- 1 tablespoon soy sauce
- 1 teaspoon chili paste
- 1/4 teaspoon black pepper
How to Make
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Step 1: Peel 1/2 of an orange, making sure not to have too much white pulp attached. Slice peel into thin pieces and set aside.
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Step 2: Mix all ingredients for the orange peeled sauce together and set aside.
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Step 3: Slice the chicken into 3/4 inch cubes, place in a bowl, season with spices, mix well.
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Step 4: Mix cornstarch and flour together, pour over chicken, toss well.
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Step 5: Heat 1/4 cup oil in a pan over medium heat, saute chicken in 2-3 batches for 3 minutes per side. Remove from pan and set aside.
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Step 6: If pan needs to be wipe out, clean the pan and add about 1 tablespoon of fresh oil; add orange peel and garlic, cook for 1 minute, pour in sauce. Bring mixture to boil for about 1 minute, reduce heat to medium low and cook for about 5 minutes, stirring occasionally.
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Step 7: Add chicken to sauce, toss to coat and cook 5 minutes more.
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Step 8: Serve over hot rice, sprinkled with green onions, enjoy!
We hope you enjoy this recipe!
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