popsugarliving's video: Orange Chicken Recipe From PF Chang s

Orange chicken is a P.F. Chang's favorite among Chinese food fans, and we've broken it down so that you can dig into this yummy dinner any day of the week. Tender bite-size pieces of chicken are glazed in a sauce that brings the sweetness, spice, and everything nice. Orange Chicken Adapted from Creole Contessa INGREDIENTS For the sauce: 1 cup tomato sauce 3 ounces orange juice 3 ounces chicken stock 1/4 cup brown sugar 2 teaspoons sriracha 1 tablespoon soy sauce 1 teaspoon chili garlic paste 1/4 teaspoon black pepper For the chicken: 4 boneless, skinless chicken breasts, cut into 1/2-inch chunks 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons black pepper 2 teaspoons creole seasoning 1 teaspoon chili powder 3/4 cups flour 2 tablespoons cornstarch 4 tablespoons extra-virgin olive oil 1/4 cup orange peels 2 tablespoons minced garlic Sesame seeds, for garnish DIRECTIONS To make the sauce: Mix together the tomato sauce, orange juice, chicken stock, brown sugar, sriracha, soy sauce, chili garlic paste, and black pepper in a saucepan set over medium heat. Cook for a couple of minutes, or until the sauce has come together, and then keep warm. To make the chicken: Add the chicken, garlic powder, onion powder, black pepper, creole seasoning, and chili powder to a large mixing bowl and toss to combine. Add flour and cornstarch and keep tossing the chicken until each piece is completely coated. Add 3 tablespoons of olive oil to a wok set over medium heat. Once hot, add chicken and cook for 3 minutes on each side. You want to cook the chicken almost all the way through. Remove the chicken from the pan. Wipe the pan out with a paper towel and add 1 tablespoon of olive oil, orange peel, and garlic. Cook for 1 minute to slightly cook the garlic and warm the orange peel. Add the sauce and chicken and bring the mixture to a boil. Cook for 1 minute, and then reduce the heat to medium-low and cook for an additional 8-10 minutes, stirring occasionally. Serve over warm rice and garnish with sesame seeds.