Spicy Orange Glazed Chicken

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Spicy Orange Glazed Chicken

Marinade/Sauce
1 ¼ cups orange juice (preferably fresh)
¼ cup soy sauce
2 tablespoons grated fresh ginger
2 tablespoons minced fresh garlic
2 tablespoons olive oil, divided
2 tablespoons sriracha (or more to taste)
1 tablespoon honey
1 ½ tablespoons rice vinegar
2 teaspoons light brown sugar
2 teaspoons orange zest
¼ teaspoon ground white pepper
1 ¼ pounds boneless, skinless chicken breasts, cut into thin strips
1 tablespoon cornstarch

2 cup asparagus, cut into small pieces

Brown rice, white rice or quinoa for serving

¼ cup sliced green onions

1. In small bowl, whisk together orange juice, soy sauce, ginger, garlic, 1-tablespoon oil, Sriracha, vinegar, brown sugar, orange zest, and pepper. Place chicken in a large ziploc bag; pour 1/3 cup marinade over chicken. Seal bag and marinate in refrigerator 1 hour.
2. Remove chicken from marinade; discard marinade. Heat large skillet or wok over high heat. Add remaining oil. In 2 batches, add chicken and cook each batch 5 to 6 minutes or until chicken is golden brown and has lost its pink color throughout, stirring frequently. Remove chicken from pan.
3. Blanch and sauté the asparagus pieces and set aside till chicken is done.
4. Reduce heat to medium-high; add remaining marinade to skillet; heat to boiling. In small bowl, whisk together cornstarch and 1 tablespoon water; whisk into marinade, and boil 1 minute. Return chicken and vegetables to skillet; cook 1 minute or until heated through. Serve over rice or quinoa, sprinkled with green onions.


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