I LOVE the San-J orange sauce. I really love the San-J orange sauce when I add a hint of sriracha chili sauce to it. My daughter does not like chicken but she devours this dish. It is the perfect combination of sweet, spicy and salty. And, of course, it is super easy to make.
2 boneless, skinless chicken breasts, cut into 1/2 ” pieces**
1/4 cup corn starch (or sweet rice flour)
1 teaspoon paprika
2 Tablespoons oil
1 cup San-J orange sauce
a few splashes sriracha chile sauce (I like the bottle with the rooster on it)
3 cups shredded cabbage (you can use a bag that was chopped for cole slaw)
4 green onions, sliced (use the whites and greens)
1 cup broccoli florets, cut into small pieces (you might want to heat them in the microwave for a minute to soften them)
1 red pepper, sliced
any other veggies you love
cooked white or brown rice
Put the chicken pieces, cornstarch and paprika in a ziploc bag. Shake to coat the chicken with the cornstarch.
Put the oil in a large skillet. Heat the oil over medium heat. Once hot, add the chicken pieces (I use tongs to remove the chicken from the bag) to the oil and cook for a few minutes until the chicken has been fried on the outside and cooked through on the inside. This won’t take too long since your pieces are very small. Remove the chicken and set it aside.
Add the vegetables to the pan and saute for about 5 minutes until they are heated through and reduced slightly. If they are sticking to the pan you can add some more oil or water. Once the veggies are cooked, add the chicken back to the pan.
Pour the orange sauce over the mixture and add a splash or two of the chili sauce. Stir to combine.
** Quick and Easy Alternative** Use chicken nuggets instead of coating your chicken. You can bake the chicken nuggets and cut them into 1″ pieces once baked. After you have cooked your vegetables, add the chicken and proceed with the recipe.
Serve over white or brown rice.