4 chicken breast, boneless, skinless
3/4 cups flour
1/4 cup orange peels
2 tablespoons corn starch
2 tablespoon garlic, minced
2 teaspoons black pepper
2 teaspoons creole seasonings
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon chili powder
extra virgin olive oil
For the Orange Peeled Sauce:
1 cup tomato sauce
3 ounces orange juice
3 ounces chicken broth
1/4 cup brown sugar
2 tablespoons sriracha
1 tablespoon soy sauce
1 teaspoon chili paste
1/4 teaspoon black pepper
Peel 1/2 of an orange, making sure not to have too much white pulp attached. Slice peel into thin pieces and set aside.
Mix all ingredients for the orange peeled sauce together and set aside.
Rinse chicken and pat dry, cut into 1/2 inch cubes, place in a bowl, season with spices, mix well.
Mix cornstarch and flour together, pour over chicken, toss well.
Heat about 4 tablespoons of olive oil in a pan over medium heat, saute chicken in 2-3 batches for 3 minutes per side.
Remove from pan and set aside.
If pan needs to be wipe out, please clean the pan and add about 1 tablespoon of fresh olive oil, add orange peel and garlic, cook for 1 minute, pour in sauce.
Bring mixture to boil for about 1 minute, reduce heat to medium low and cook for about 5 minutes, stirring occasionally.
Add chicken to sauce, toss to coat and cook 5 minutes more.
Serve over hot rice, sprinkled with green onions.
4 servings