A flavorful dish with tender chicken, fresh ginger, and a tangy orange-soy sauce, served over rice.
Ingredients
1.5 lb boneless, skinless chicken breast, cut into bite-size pieces
4 tbsp low-sodium soy sauce
1/4 cup all-purpose flour
1 (1-inch) piece of fresh ginger, peeled and grated
2 garlic cloves, grated
Zest and juice of 1/5 orange
2 tbsp hoisin sauce
2 tbsp rice vinegar
1-2 tsp crushed red pepper flakes
1 tbsp toasted sesame oil
2 tbsp extra-virgin olive oil
2 green onions, chopped, plus more for serving
Steamed brown rice, for serving
2 tbsp toasted sesame seeds, for serving
Instructions
In a medium bowl, combine the chicken, 2 tablespoons of the soy sauce, and the flour. Toss, making sure the flour has evenly coated the chicken.
In a small bowl or glass measuring cup, whisk together the remaining 2 tablespoons of soy sauce and the ginger, garlic, orange zest, orange juice, hoisin sauce, vinegar, red pepper flakes, and toasted sesame oil.
Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken in an even layer and cook, stirring, until browned all over, about 5 minutes. Pour in the sauce and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the chicken is coated, 5 to 10 minutes. Remove the skillet from the heat and stir in the green onions.
Serve the chicken over rice and top with more green onions and toasted sesame seeds.
