Ingredients
Scale
- 4 chicken breast, boneless, skinless
- 3/4 cups flour
- 1/4 cup orange peels
- 2 tablespoons corn starch
- 2 tablespoon garlic, minced
- 2 teaspoons black pepper
- 2 teaspoons creole seasonings
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon chili powder
- extra virgin olive oil
For the Orange Peeled Sauce:
- 1 cup tomato sauce
- 3 ounces orange juice
- 3 ounces chicken broth
- 1/4 cup brown sugar
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 teaspoon chili paste
- 1/4 teaspoon black pepper
Instructions
- Peel 1/2 of an orange, making sure not to have too much white pulp attached. Slice peel into thin pieces and set aside.
- Mix all ingredients for the orange peeled sauce together and set aside.
- Rinse chicken and pat dry, cut into 1/2 inch cubes, place in a bowl, season with spices, mix well.
- Mix cornstarch and flour together, pour over chicken, toss well.
- Heat about 4 tablespoons of olive oil in a pan over medium heat, saute chicken in 2-3 batches for 3 minutes per side.
- Remove from pan and set aside.
- If pan needs to be wipe out, please clean the pan and add about 1 tablespoon of fresh olive 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.
- Add chicken to sauce, toss to coat and cook 5 minutes more.
- Serve over hot rice, sprinkled with green onions.
- Enjoy!
Nutrition
- Serving Size: 4