Spicy Orange Chicken

triedandtruerecipe.com

Matthew D. Berkshier

subheading: Sauce:

4 ounces fresh squeezed orange juice

2 teaspoons orange zest

2 tablespoons Shaoxing wine

2 tablespoons rice vinegar

4 tablespoons light brown sugar

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon chili oil, optional

1 tablespoon cornstarch

subheading: Chicken:

2 to 3 tablespoons neutral oil

1½ pounds boneless, skinless chicken thighs, cut into bite-sized cubes

3 tablespoons cornstarch

¾ teaspoon salt

¼ teaspoon white pepper

subheading: Aromatics:

2 teaspoons neutral oil, as needed, divided

6 ounces shiitake mushrooms, caps sliced and stems discarded

2 teaspoons freshly minced ginger

4 cloves garlic, peeled and minced

2 to 3 bird’s eye chilies, trimmed and minced

2 scallions, minced

subheading: For serving:

Sliced scallion greens, crispy shallots, or sesame seeds

Cooked white rice

Directions at triedandtruerecipe.com

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