Weeknight Orange Chicken - Brian Lagerstrom

Cut chicken thighs into 1 inch cubes. Transfer to a bowl, season with salt, then let sit for at least 20 minutes. This is a good time to prep your veggies and sauce.

Combine chicken stock, soy sauce, mirin, sugar, sesame oil, garlic, ginger, orange zest and juice, cornstarch, and rice vinegar in a bowl. Stir to combine.

Stir-fry broccoli with salt in some neutral oil, 2 minutes, remove and set aside.

Stir-fry chicken 4–5 minutes. Then add green onion and cook for an additional 1 minute.

Add sauce around perimeter of wok (or pan), boil until thick/sticky (2–3min).

Add broccoli back into wok. Toss to coat.

Serve w/ rice & sesame seed