Time to make: 30 minutes, Servings: 2-3
- 250g Rice
- 700g Chicken breast
- 60ml + 1tbsp Soy-sauce
- 60ml + 1tbsp Corn-starch
- 2tbsp Water
- 180ml freshly pressed orange juice
- 2tbsp brown sugar
- 1tbsp teriyaki sauce
- 2tbsp walnut vinegar
- 2tbsp vegetable oil
- 1 paprika
- 2tsp sesame seeds
Cook rice according to the package instructions
Wash your chicken breast, dry it with a paper towel and slice it into bite-sized pieces.
Mix 60ml of soy-sauce, 60ml of corn-starch (mixed with water), and 2tbsp of water in a bowl.
Add the chicken and let it marinade for 5-10 minutes (longer is better).
For the orange sauce, mix the orange juice, the brown sugar, 1tbsp of corn-starch, 1tbsp of soy-sauce, 1tbsp of teriyaki sauce and 2 tbsp of walnut vinegar together until smooth.
Take your chicken out of the marinade and add it with 2tbsp of oil into a hot pan.
Cook the chicken until lightly browned and cooked.
Add the orange sauce to the chicken and let it cook until thickened.
Mix in 2tsp of sesame seeds and some paprika.
Serve with rice.