More Great Recipes: Main Dish | Poultry | Savory Pie

Orange Chicken

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Member since 2007

Serves 4 | Prep Time | Cook Time


tsp ground cumin
1/2 tsp salt
1/2 tsp pepper
1/2 lb boneless pork loin, cut into 2x1/2-inch strips
1 Tbsp olive oil
1 tsp minced garlic
1 cup chicken broth
1/2 cup orange juice
2 Tbsp cider vinegar
1/2 Tbsp brown sugar
2 medium carrots, sliced in 1/4 inch pieces
1 Tbsp corn starch
1/2 cup sliced green onions
cooked white rice

In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.

In a large skillet heat oil over medium high heat.

Add the pork and garlic.

Sauté for 2 minutes or until browned.

In a small bowl blend the broth, orange juice, vinegar, and brown sugar.

Reserve 1/4 cup of the broth mixture.

Pour all but the reserved broth mixture into the skillet with the pork and garlic.

Add the carrots.

Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.

Wisk corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions.

Bring to a boil and simmer for 1 more minute. Serve over white rice.

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