Better-Than-Panda Homemade Orange Chicken

Ingredients

Contains: milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound Boneless, Skinless Chicken Breasts, Partially Or Fully Thawed
• 2 Tablespoons Butter Or Coconut Oil
• ½ cups Orange Juice
• 1 Orange, Zested
• 3 Tablespoons Oyster Sauce
• 2 Tablespoons Honey
• 2 teaspoons Minced Ginger
• ¼ teaspoons Red Pepper Flakes (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the chicken dry with paper towels and cut it into bite-sized pieces.

2. Melt the butter or coconut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, for about 6 to 8 minutes until browned and cooked through to 165°F (74°C) in the thickest part. Transfer the chicken to a plate.

3. Reduce the heat to medium. Add the minced ginger and the red pepper flakes if using, and stir for 30 seconds until fragrant.

4. In a bowl, whisk the orange juice, orange zest, oyster sauce and honey. Pour into the skillet and simmer for 3 to 4 minutes, scraping up any browned bits, until slightly thickened and syrupy.

5. Return the chicken and any juices to the skillet. Toss for 1 to 2 minutes until the chicken is coated and heated through.

6. Serve the orange chicken hot.