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Blackstone Orange Chicken

INGREDIENTS:

  • Ty Ling Duck Sauce (2-3 tbsp)
  • Ty Ling Sir Fry Mixed Vegetables (1 can)
  • Ty Ling Five Spice Seasoning 1 tsp
  • 3 pounds boneless, skinless chicken thighs
  • 1-2 tablespoons avocado oil
  • 1/2 medium orange, thinly sliced with seeds removed
  • Salt and pepper to taste
  • Serve with cooked white rice
  • Garnish with sliced green onions

DIRECTIONS:

  1. Begin by trimming excess fat from the boneless, skinless chicken thighs. Cut the thighs into bite-sized chunks. In a large bowl, add the cut chicken, 1-2 tablespoons of avocado oil (or your favorite cooking oil), and a pinch of salt and pepper and five spice. Toss the chicken to evenly coat with the seasoning and oil. Heat your griddle to about 375-400 degrees F. 
  2. Place the seasoned chicken pieces on the heated griddle surface and let them cook untouched on the first side for about 5-7 minutes, or until a nice golden brown crust develops.
  3. Flip to the second side and continue to cook until the internal temperature reaches about 150-160 degrees F.
  4. Heat the Duck Sauce slightly. Move the chicken pieces together on the griddle and slowly pour about half of the prepared sauce on top.
  5. Stir briefly, then add the remaining sauce.
  6. Allow the sauce to reduce and thicken to your liking, stirring occasionally.
  7. Sauté the Ty Ling Vegetables and Combine. Remove the orange chicken from the griddle and allow it to cool slightly before serving.
  8. Serve the orange chicken over white rice.