Orange chicken

For the sauce

• 1/3 cup freshly-squeezed orange juice
• 1/4 cup reduced sodium chicken broth
• 2 tbsp soy sauce 
• 2 tbsp sugar
• 1 tbsp Chinese rice wine
• 1 tsp sriracha
• 1 tbsp rice vinegar
• 1/4 teaspoon white pepper
• 2 teaspoons corn starch

For the chicken:

• 20 oz skinless, boneless chicken breast, cut into small cubes
•  salt, to taste
• 1 1/2 tbsp corn starch
• 1 tbsp sesame oil
• 4 cloves minced garlic
• 1-inch grated ginger
• 1 teaspoon grated orange zest
• 2 tbsp chopped scallions
• 1/2 tsp sesame seeds, for garnish

Directions:

Mix the orange sauce ingredients and set aside.
Season the chicken lightly with salt and coat evenly with corn starch, set aside.
 

Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside. Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.

Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute. Add the orange zest then return the chicken to the pan. Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes. Garnish with the scallion and sesame seeds and serve over rice.