Easy Orange Chicken

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  Orange
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  Soy Sauce, Low Sodium(45g)
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  Brown sugar(23g)
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  Vinegar, Rice(8g)
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  Ginger, Fresh Root(5g)
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  Garlic
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  Red pepper flakes(1g)
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  Cornstarch(8g)
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  Chicken Thigh, Boneless Skinless(590g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Egg, Whole, Large
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  Cornstarch(30g)
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  1 pinch salt ($0.02)
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  1 Pinch Black Pepper (Freshly Cracked, $0.03)
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  Vegetable oil(30g)
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  Rice, White, Long-Grain(960g)
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  Green Onion (Scallion)

Instructions

1. 1Zest the orange using a microplane or fine grater to yield about 1 tsp, then cut the orange in half and squeeze to yield about 1/2 cup juice. In a small bowl, whisk together the orange juice, zest, soy sauce, brown sugar, rice vinegar, minced fresh ginger, minced garlic, red pepper flakes, and cornstarch until the cornstarch is fully dissolved. Set the sauce aside.
2. 2Trim excess fat from the chicken thighs, then cut into 3/4-inch pieces. In a mixing bowl, whisk together the egg, cornstarch, salt, and pepper until smooth and frothy. Add the chicken pieces and stir until fully coated.
3. 3Heat the white rice according to package directions; set aside when cooked.
4. 4Heat a large skillet over medium-high heat for 1–2 minutes, then add 2 Tbsp vegetable oil and swirl to coat the bottom. Add the chicken pieces in a single layer (work in batches if needed to avoid crowding) and cook 4–5 minutes until golden brown on the first side, without stirring.
5. 5Flip the chicken pieces, breaking them apart as you turn, and cook 3–4 minutes longer over medium-high heat until the second side is golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a clean plate.
6. 6Pour the orange sauce into the same skillet and reduce heat to medium-low. Stir and simmer 2–3 minutes until the sauce thickens and turns glossy. Return the chicken to the skillet and stir to coat, heating for 1 additional minute over medium-low heat.
7. 7Divide the cooked rice evenly into 4 airtight containers while hot, then top each portion with equal amounts of the orange chicken and sauce.
8. 8Garnish each serving with sliced green onions and orange zest before eating, or store garnishes separately and add fresh before serving.