![\"orange-chicken\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2015\/09\/orange-chicken.jpg\")
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3 tablespoons honey
\n1 teaspoon finely grated orange zest
\n3\/4 cup orange juice, preferably fresh
\n1\/3 cup reduced-sodium soy sauce
\n3 tablespoons rice vinegar
\n3 tablespoons cornstarch
\n1 tablespoon finely minced peeled fresh ginger
\nFreshly ground black pepper, to taste
\n2 pounds skinless, boneless chicken breasts or thighs, cut into 3\/4-inch pieces (see Recipe Notes below for a tofu alternative)
\nKosher or coarse salt
\n2 tablespoons vegetable oil
\n4 scallions, white and light green parts, sliced
\nHot cooked rice (brown or white) or quinoa, for serving<\/p>\n
Whisk together the honey, orange zest and juice, soy sauce, rice vinegar, cornstarch, ginger, and pepper in a small bowl. Set the sauce aside.<\/p>\n
Season the chicken lightly with salt and pepper. Heat the oil in a very large skillet or a wok over high heat. Add the chicken and saut\u00e9 until it starts to turn white, 3 minutes. Add the sauce and scallions and cook until \u2028the sauce thickens and the chicken is cooked through, 3 to 4 minutes more.<\/p>\n
Serve over hot rice or quinoa.<\/p>\n","protected":false},"excerpt":{"rendered":"
3 tablespoons honey 1 teaspoon finely grated orange zest 3\/4 cup orange juice, preferably fresh 1\/3 cup reduced-sodium soy sauce 3 tablespoons rice vinegar 3 tablespoons cornstarch 1 tablespoon finely minced peeled fresh ginger Freshly ground black pepper, to taste 2 pounds skinless, boneless chicken breasts or thighs, cut into 3\/4-inch pieces (see Recipe Notes…<\/p>\n