INGREDIENTS
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3/4 cup low-sodium chicken broth
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3/4 cup orange juice
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1 large navel orange, zested (about 1 Tablespoon of zest)
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6 Tablespoons rice vinegar
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1/4 cup soy sauce
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1/2 cup dark brown sugar
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2 large cloves garlic, minced
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1 Tablespoon grated fresh ginger
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1/4 teaspoon cayenne pepper
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2 pounds boneless chicken breasts, cut into 1-inch cubes
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2 1/2 Tablespoons cornstarch
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2 Tablespoons cold water
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1 Tablespoon peanut oil