Ingredients
1½ lbs boneless skinless chicken thighs, cut into bite sized pieces
1 naval orange, juiced & zested
½ cup soy sauce
¼ cup sweet chili sauce (or more to taste)
2 TBs rice vinegar
2 TBs sambal oelek
2 TBs brown sugar
4 TBs cornstarch, divided
4 garlic cloves, minced
1” ginger, minced
8 oz mini sweet peppers, cut into bite sized pieces (substitute with 2 medium bell peppers, if desired)
½ red onion, roughly chopped
1 TB olive oil
To Serve
chopped green onions
chopped cilantro
Instructions
In a medium bowl or large measuring glass, whisk together the orange juice, orange zest, soy sauce, rice vinegar, sweet chili sauce, sambal oelek, brown sugar, and 3 tablespoons of cornstarch. Set aside.
Toss the chicken with 1 tablespoon of cornstarch. Heat 1 tablespoon of olive oil in a large saucepan over medium heat. When hot, carefully swirl the oil to coat the pan. Add the chicken and cook, stirring often, for five minutes. Remove from the pan and set aside.
If needed, add another tablespoon of olive oil. Add the peppers and onions and cook, stirring often, until they just start to soften ~ 5 to 8 minutes. Add the garlic and ginger and cook for 1 minute. Return the chicken to the saucepan and pour in the sauce. Stir and bring to a light simmer. Reduce the heat to low and cook 10 minutes, or until the chicken has cooked through and the sauce has thickened.
Serve over steamed white rice and top with chopped green onions and cilantro. Enjoy!
