Satiate Your Chinese Food Cravings With This Orange Chicken Recipe

By
Chris L
-

Who doesn’t love Chinese food? Our favorite dish is orange chicken, but it’s not the healthiest. You can make a healthier version of orange chicken at home that features the delicious stir-fried chicken and sweet-savory orange sauce. Serve it with pea pods and brown rice or quinoa for a hearty, healthy meal.

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Orange chicken 😊💛 It was so delicious crispy, savoury, tangy and sweet must try! @comeanddinewithkevin Kicthen INGREDIENTS Chicken: 4 Boneless Skinless Chicken Breasts cut into bite-size pieces 3 Eggs whisked 1/3 cup Cornstarch 1/3 cup Flour Oil for frying Orange Chicken Sauce: 1 cup Orange Juice 1/2 cup Sugar 2 Tablespoons Rice Vinegar or White Vinegar 2 Tablespoons Soy Sauce use tamari for a gluten-free dish 1/4 teaspoon Ginger 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced 1/2 teaspoon Red Chili Flakes Orange Zest from 1 orange 1 Tablespoon Cornstarch Garnish: Green Onions Orange Zest INSTRUCTIONS To make orange sauce: In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes. In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest. To make chicken: Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt Whisk eggs in shallow dish. Dip chicken pieces in egg mixture and then flour mixture. Place on plate. Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees. Working in batches, cook several chicken pieces at a time. Cook for 2 – 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat. Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired. Enjoy 😊 . . . . . . . #generaltsochicken #f52grams #fwx #buzzfeast #foodandwine #huffposttaste #beautifulcuisines #forkyeah #tastespotting #gloobyfood #tastingtable #abmfoodie #leedsfoodie #thekitchn #heresmyfood #tastemade #rslove #leedsfood #leeds #orangechicken #tsochicken #kenyafood #lifeandthyme #asianfoodporn #onthetable #mycommontable

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Ingredients:

  • 1 1/2 pounds boneless, skinless chicken breast, cut into 2-inch long strips
  • 2 tablespoons cornstarch
  • 1/4 cup marmalade
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons canola oil

Instructions:

  1. In a small bowl, combine the orange chicken and cornstarch, making sure the chicken is coated.
  2. In a medium bowl or measuring cup, combine 1/4 cup water, marmalade, and soy sauce.
  3. Heat a wok or large, nonstick skillet over medium heat and add chicken without stirring. Wait about 3 minutes, until the chicken is golden brown on the bottom and stir and continue to cook it until it’s cooked through, about 2 more minutes.
  4. Add the marmalade mixture and cook, stirring frequently, until it starts to bubble, about 2 minutes.
  5. Serve with pea pods and brown rice or quinoa.