Chinese food is amazing. I’m not talking authentic, fresh, remotely healthy Chinese food. I’m talking strip mall numbered menu MSG laden Chinese food. I ate primarily this for a year… and I started to balloon to the size of a strip mall. So, lets put the JCFG spin on a classic: Sweet and Sour (Grilled) Chicken. Protip: use leftover cooked chicken to make this in under 10 minutes!
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Sweet and Sour Chicken
Cook chicken in your favorite method (grilled on medium high for 10-12 minutes, baked in a 450 deg F oven for 15 minutes, or in cubes sautéed in a pan for 7-8 minutes ) until 165 deg F.
As chicken cooks, prepare sauce. In medium saucepan, combine the zest of one orange, cornstarch (premixed in the orange juice), OJ, honey, soy, sriracha, garlic, ginger, and black pepper. Bring to a simmer over medium heat or until thick. Let simmer for 2 minutes on low heat as you cube the cooked chicken into bitesize pieces. Add chicken to sauce, stir to coat. Serve over roasted veggies, topped with sesame seeds.