Easy Orange Chicken

• •
  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  1 teaspoon kosher salt
• •
  Vegetable oil(30g)
• •
  Cornstarch(23g)
• •
  Orange Zest(10g)
• •
  Orange Juice, Fresh(80g)
• •
  Soy Sauce, Low Sodium(45g)
• •
  Chili garlic sauce(3g)
• •
  Brown sugar(30g)
• •
  Garlic
• •
  Vinegar, Rice, Seasoned(15g)
• •
  Rice, White, Long-Grain
• •
  Sesame seeds
• •
  Green Onion (Scallion)

Instructions

1. 1Cook the white rice according to package directions, then set aside and keep warm.
2. 2Pat the chicken breast dry with paper towels, then cut into bite-sized pieces (about 1–1.5 inches). Toss with the cornstarch until evenly coated.
3. 3Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the coated chicken in a single layer and cook 5–7 minutes, stirring occasionally, until golden brown and cooked through (internal temp reaches 165°F).
4. 4In a small bowl, whisk together the orange juice, soy sauce, chili garlic sauce, brown sugar, minced fresh garlic, rice vinegar, and orange zest.
5. 5Pour the orange sauce mixture into the skillet with the chicken and stir to combine. Simmer over medium heat for 3–5 minutes, stirring frequently, until the sauce thickens and coats the chicken.
6. 6Divide the cooked rice evenly into 6 airtight containers while hot, then top each with equal portions of the orange chicken and sauce.
7. 7Sprinkle each container with sesame seeds and sliced green onions, then cover and refrigerate until ready to eat.