Cut chicken into 1 inch squares, combine with soy sauce and garlic; let stand 15 minutes. Heat vegetable oil in a large skillet over medium-high heat. Coat chicken with the cornstarch and cook in a single layer, 1 minute on each side. Add the crushed red pepper, cook and stir 1 minute. Turn off heat; stir in orange sauce. Garnish with green onions and sesame seeds. Serve with warm cooked rice.
Orange Chicken Bowl
ingredients
1 pound chicken breast, boneless, skinless
4 teaspoons Kikkoman Soy Sauce
1 clove garlic, pressed
3 tablespoons vegetable oil
¼ cup cornstarch
¼ teaspoon crushed red pepper
2/3 cup Kikkoman Orange Sauce
2 green onions, sliced
1 tablespoon sesame seeds
4 cups cooked rice
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
