Asian Orange Chicken


  • 1 orange
  • 1 lb boneless, skinless, chicken thighs, diced
  • 2 tsp vegetable oil
  • 2 tbs cider vinegar
  • 1/4 cup orange juice
  • 1/4 cup water
  • 1 clove garlic, minced
  • 1 (1/2 inch) piece of fresh ginger, minced
  • 1 tbs fresh basil, chopped
  • 1 tsp dried oregano
  • kosher salt and black pepper to taste
  • 2 cups cooked rice
  • Peel orange, removing all white pith and cut into quarter wedges, reserving juice.
  • Place a wok or large skillet over high heat and add the oil.
  • When hot, add chicken and stir fry for about 2 minutes or until the chicken is cooked through.
  • Pour in the vinegar, orange juice, water.
  • Add the garlic, oregano, basil, and ginger.
  • Reduce heat, cover and simmer for 3-4 minutes.
  • Season to taste with salt and pepper.
  • Stir and continue to cook until all liquid has evaporated.
  • Serve over rice.

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