Easy Orange Chicken

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  1 Orange(131g)
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  3 tbsp Soy Sauce, Low Sodium
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  1.5 tbsp Brown sugar
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  0.5 tbsp Vinegar, Rice
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  1 tsp Ginger, Fresh Root
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  1 Garlic(3g)
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  0.3 tsp Red pepper flakes
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  0.5 tbsp Cornstarch
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  1.3 lbs Chicken Thigh, Boneless Skinless

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

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  1 Egg, Whole, Large(44g)
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  1 1 pinch salt ($0.02)
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  1 1 Pinch Black Pepper (Freshly Cracked, $0.03)
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  2 tbsp Vegetable oil
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  4 cup Rice, White, Long-Grain
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  2 Green Onion (Scallion)(30g)

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, orange 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 black 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 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 over medium-high heat 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 over medium-low heat 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. Scatter the green onions over each container.
8. 8Store sealed in the refrigerator for up to 4 days. Reheat gently over medium-low heat or in the microwave until warmed through.