Recipe Background
Sunny Day Chicken captures citrus brightness and aroma in every bite.
Sunny Day Chicken brings the brightness of citrus into your kitchen. As you zest the orange, its fragrant oils release a refreshing aroma that mingles with the sharpness of ginger and garlic. It feels like capturing sunshine in a dish, where the sweet-tangy glaze clings to tender chicken pieces. Each bite balances the citrus's brightness with soy sauce’s depth, creating a lively dance on your palate. Cooking this dish is a sensory delight, from the vibrant colors to the symphony of sizzling sounds in the skillet.
A key to achieving that perfect texture is to ensure the chicken is thoroughly coated in cornstarch before it hits the pan. This tip helps create a crisp exterior that holds up beautifully against the sauce. As the chicken browns, an irresistible crust forms, locking in juiciness. Your kitchen fills with an aromatic blend that hints at the delightful meal to come.
Gather friends or family around for a meal that’s both comforting and invigorating. Serve it over warm white rice, allowing the grains to soak up every last bit of that flavorful sauce. A sprinkle of scallions adds a fresh finish, making each plate pop with color and flavor. Sunny Day Chicken isn't just a meal; it's an experience that brightens up any table.
Ingredients
For the sauce:
- 1 orange zested, plus 3/4 cup orange juice
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1/4 cup brown sugar packed
- 1 tablespoon cornstarch
- 1/2 teaspoon fresh ginger grated
- 2 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes optional
For the chicken:
- 2 large chicken breasts cut into bite-sized pieces
- salt to taste
- pepper to taste
- 3 tablespoons cornstarch
- 3 tablespoons olive oil divided
- scallions optional, to taste, chopped, for serving
- white rice optional, to taste, cooked and hot, for serving
Directions
- In a medium bowl, add the orange zest, the orange juice, the soy sauce, the lemon juice, the brown sugar, 1 tablespoon of the cornstarch, the fresh ginger, the garlic, and the red pepper flakes and whisk to combine.
- In a separate medium bowl, add the chicken pieces, the salt, the pepper, and the remaining cornstarch and toss until the chicken pieces are completely coated.
- In a skillet over medium-high heat, add 2 tablespoons of the olive oil.
- Add 1/2 of the chicken pieces to the skillet and cook, while turning them once, until they are browned and reach an internal temperature of 165 degrees F, about 3-4 minutes per side.
- Transfer the cooked chicken pieces to a plate.
- Add the remaining olive oil to the pan.
- Repeat the cooking process with the remaining chicken pieces and then transfer them to the same plate.
- Turn the burner off and immediately pour the sauce mixture into the skillet to thicken, while scraping the bottom of the pan to loosen the browned bits, about 1 minute.
- Add the chicken pieces to the sauce and toss to coat.
- Sprinkle the chicken mixture with the scallions.
- Serve over the white rice.
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