2 ½pounds (1.1kg)boneless skinless chicken breast or thighs
zest of 1 orange
⅔cup (160ml)fresh orange juice
2clove garlic, minced
1teaspoonchili garlic sauce
Cut chicken into small bite sized pieces. Cook in a large skillet over medium heat until no longer pink. May need a little oil.
While the chicken is cooking combine the rest of the ingredients in a small bowl or liquid measuring cup. When the chicken is done cooking give the sauce mixture a stir and pour over the chicken. Cook, stirring constantly, until the sauce is thickened.
STORAGE: Store completely cooled leftovers in an airtight container in the refrigerator for up to 5 days.
FREEZER FRIENDLY: Freeze cooled leftovers in an airtight container for up to 3 months. Thaw in the refrigerator and reheat gently on the stove top, stirring constantly until heated through. Or reheat in the microwave.
MAKE AHEAD: This really is an easy dish to make start to finish but you can cut up the chicken in advance. Store in an air tight container in the refrigerator until ready to use.
GINGER: Use fresh ginger for this recipe. You can also find grated ginger in a squeeze tube in the produce section next to the fresh herbs.