ORANGE GLAZED CHICKEN IN 20 MINUTES 🍊

Ingredients

• 1.5 lb Chicken Thigh (boneless, skinless, cut into bite‑size pieces)
• 1 tsp Garlic Powder (for seasoning)
• 0.5 tsp Salt (regular table salt)
• 0.25 tsp Black Pepper (freshly ground)
• 2 tbsp Cornstarch (for a light coating)
• 2 cloves Garlic (minced)
• 3 tbsp Soy Sauce (low‑sodium)
• 2 tbsp Vegetarian Oyster Sauce (plant‑based, found in Asian aisle)
• 1 tbsp Honey (raw honey preferred)
• 0.33 cup Orange Juice (freshly squeezed)
• 1 small Red Chili (thinly sliced; adjust for heat)
• 2 tbsp Vegetable Oil (for pan‑frying)

Instructions

1. Season and Coat Chicken

   In a mixing bowl, combine chicken pieces with garlic powder, salt, pepper, and toss to coat evenly. Sprinkle cornstarch over the chicken and toss again until a thin, even layer covers each piece.

   Time: PT5M

2. Pan‑Fry Chicken

   Heat vegetable oil in a large skillet over medium‑high heat. Add the chicken in a single layer and fry 6 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.

   Time: PT12M

   Temperature: medium‑high heat

3. Prepare the Orange Glaze

   In the same skillet, reduce heat to medium. Add minced garlic and sauté 15 seconds until fragrant. Stir in soy sauce, vegetarian oyster sauce, honey, orange juice, and sliced red chili. Simmer for 1 minute, allowing the sauce to thicken slightly.

   Time: PT2M

   Temperature: medium heat

4. Combine Chicken with Glaze

   Return the fried chicken to the skillet. Toss quickly and cook on high heat for 1–2 minutes, letting the glaze coat each piece and become glossy.

   Time: PT2M

   Temperature: high heat

5. Serve

   Transfer the orange‑glazed chicken to a serving platter. Garnish with extra sliced red chili or orange zest if desired. Serve hot over rice or noodles.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

30g

Fat

15g

Fiber

1g