Orange Chicken
Ingredients
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1 pound chicken nuggets
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1 garlic clove
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1 inch ginger
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2 oranges
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1½ teaspoons rice vinegar
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2 tablespoons sugar
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1 teaspoon soy sauce
Tools
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garlic crusher
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whisk
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medium bowl
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measuring cups
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measuring spoons
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small bowl
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June Pan
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liquid measuring cup
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zester
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citrus juicer
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spoon
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saute pan
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June Roasting Rack
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June Oven
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Preferences
Arrange the chicken on the June Pan
Place the June Roasting Rack in the June Pan. Space the chicken pieces in a single layer on the June Roasting Rack with a little room between each piece for heat to circulate. Using the button below, confirm the serving size is large. Recommended settings are prepopulated.
1 pound chicken nuggets
June Pan
June Roasting Rack
Bake the chicken
Transfer the June Pan to the middle shelf of the June Oven. Bake the chicken 20 minutes, or until it is golden, crispy and heated through. June will notify you when the chicken is ready. If desired, follow instructions on your June Oven to continue cooking.
June Oven
Prepare the garlic and ginger
While the chicken cooks, crush the garlic with a garlic crusher, mortar and pestle or knife and place it in a medium bowl. Grate the ginger on a zester or the fine holes of a grater until you have 2 teaspoons and add them to the bowl.
1 garlic clove
1 inch ginger
garlic crusher
zester
medium bowl
measuring spoons
Add the orange juice
Squeeze ¾ cup of orange juice from the orange halves with a citrus juicer or reamer and add it to the bowl.
2 oranges
citrus juicer
liquid measuring cup
Add the remaining ingredients
Add the rice vinegar, sugar, soy sauce and Sriracha.
1½ teaspoons rice vinegar
2 tablespoons sugar
1 teaspoon soy sauce
1 teaspoon Sriracha
Mix and heat the sauce
Whisk the sauce to combine and then pour it into the saute pan. Heat the sauce over medium heat until it begins to boil.
whisk
saute pan
Make the slurry
While the sauce comes to a boil, mix the corn starch and water together in a small bowl to make a slurry.
1 tablespoon corn starch
1 tablespoon water
spoon
Finish the sauce
Once the sauce is boiling, stir the slurry again in case it has separated and whisk it into the pan. Cook the sauce, whisking constantly, until it has thickened, about 1 minute. Remove the sauce from the heat.
corn starch slurry
Toss the chicken and sauce together
Remove the June Pan from the June Oven and add the chicken to the sauce. Toss the chicken in the sauce until all the pieces are evenly coated.
chicken nuggets
Garnish and serve
Garnish the chicken with green onions and sesame seeds before serving, if using.
½ teaspoon toasted sesame seeds
⅓ cup sliced green onions
measuring cups
