Brad's Sriracha orange chicken.
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Composition Brad's Sriracha orange chicken:
- Give 3 lbs for chicken breast tenders, or boneless thighs.
- Need - Himalayan pink salt, white pepper, and dry mustard.
- Need - for the sauce.
- Give 4 cups of orange juice.
- You need - juice of 1 lime.
- Require 1/2 tsp - cinnamon.
- Give 1/2 tsp for chili powder.
- Provide 1 tsp of garlic powder.
- Require 1 1/2 tsp for ground ginger.
- Give 1/3 cup brown sugar.
- Prepare to taste white sugar.
- Prepare 1/2 cup - corn starch.
- You need 4 cups for prepared white rice.
- You need - Sriracha sauce for topping.
Brad's Sriracha orange chicken instructions:
- Cut chicken into bite sized pieces.
- Add to a large frying pan with 1 tbs chile infused olive oil. Sprinkle liberally with pink salt, white pepper, and mustard. Fry until done..
- Meanwhile in a LG sauce pot, add juices, seasonings, and brown sugar. Mix well. As it starts to heat, taste and add white sugar to your liking. Some like it sweet some like it a little tart. Stir often.
- When juice starts to boil, mix corn starch with 1/4 c cold water. Slowly add mixture to juice while stirring constantly. Stop when sauce is thick..
- If more time is needed to finish rice or another dish, add chicken to a casserole. Pour sauce over and mix. Put in oven at 170. This will hold until the rest of dinner is done..
- Plate rice. Serve chicken over top. Top with desired amount of Sriracha sauce. Enjoy..
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