Orange Chicken

Ingredients:

Chicken:

1½ lb boneless chicken breast,1" pieces

½ cup cornstarch

½ tsp Sriracha Sea Salt

½ tsp black pepper

2 tbsp Blood Orange EVOO

Sauce:

½ cup fresh orange juice

1 tsp orange zest

2 tbsp Barrel-Aged White Balsamic

2 tbsp Blood Orange EVOO

2 tbsp Black Garlic Tamari

2 tbsp honey

2 tbsp brown sugar 

2 cloves garlic, minced

1 tsp grated fresh ginger

½ tsp crushed red pepper flakes 

1 tsp cornstarch mixed with 2 tbsp cold water

Directions:

1. Toss the chicken with salt, pepper, and cornstarch until evenly coated.

2. Heat the Blood Orange EVOO in a large skillet over medium-high heat. Cook the chicken in batches until golden and cooked through, about 4–5 minutes per side. Remove to a plate.

3. Reduce heat to medium. Add garlic and ginger. Cook for about 30 seconds.

4. Whisk together orange juice, orange zest, BA White Balsamic, Black Garlic Tamari, honey and brown sugar. Pour into the skillet and simmer for 3–4 minutes.

5. Whisk in the cornstarch slurry and cook until glossy and slightly thickened.

6. Return the chicken to the pan. Turn off the heat and stir in the remaining 2 tbsp Blood Orange EVOO.