- 1/2 lb spaghetti
- 1 lb boneless chicken thighs cut into 1-inch strips (see note)
- 1/2 tbsp vegetable oil
for the sauce
- 2 tbsp + 2 tbsp water
- 1/4 cup + 2 tbsp orange juice
- 1/4 cup granulated white sugar
- 2 1/2 tbsp vinegar
- 1/8 cup low sodium soy sauce
- 1 clove garlic minced
- 1/4 tsp ginger minced
- 1 tsp sriracha (see note)
- 1 tsp ketchup
- 1 tbsp + 1/2 tsp cornstarch
In a medium pot, boil pasta until done. Drain and set aside.
In a pan, add oil and bring to medium high heat. Once oil is hot, add chicken and sauté chicken strips until fully cooked. Set aside.
In a small pot or saucepan, combine 2 tbsp water, orange juice, sugar, vinegar, soy sauce, garlic, sriracha, ginger. Bring to a boil and stir until all ingredients dissolve and become a uniform sauce.
- In a small mixing bowl, combine remaining 2 tbsp water with cornstarch. Mix until cornstarch is completely dissolved. Pour into boiling sauce and stir constantly until sauce thickens. Turn off the stove and add chicken into the sauce pot, mixing to coat chicken pieces.
Dish out pasta, and scoop chicken and sauce on top. Serve immediately. Please note, this dish must be eaten warm. When the sauce gets cold, it will become jelly-like from the cornstarch and will need to be reheated, preferably on the stove.
- You can also use boneless skinless chicken breast.
- If 1 teaspoon of sriracha is too spicy for you, you can replace half of it with ketchup to get the orange color without affecting the flavor of the dish too much.