Basil Orange Chicken

4 chicken thighs, cut into bite sized pieces
cornstarch
canola or peanut oil
½ c. orange juice
2 tbsp soy sauce
1 tbsp rice vinegar
½ tbsp mirin
½ tbsp sesame oil
2 tbsp cornstarch
2 spring onions, sliced
3 leaves of basil, cut in a chiffonade
sesame seeds, optional
red pepper flakes, optional

1. Stir together orange juice, soy sauce, rice vinegar, mirin, sesame oil, 2 tbsp cornstarch, basil and green onions (reserving some for garnish). Set aside.
2. Put chicken pieces into a bowl and dust with cornstarch until every piece is covered (requires roughly ¼ c. cornstarch). Heat 1 tbsp oil in a large sauté pan over med-high heat. Cook chicken in batches, stirring constantly, until no pink remains and the exterior is a nice golden brown. This will take about 5 minutes per batch. Put cooked chicken onto a plate and keep warm until all chicken is cooked.
3. Return chicken to pan. Pour sauce into the pan and let boil until thickened, about 1 min, stirring constantly. Add more basil, sesame seeds and red pepper flakes. Heat over low until chicken is cooked and covered in sauce. Serve with brown rice and steamed broccolini.

Serving Size: 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user RVDOLEK.