Orange Chicken Recipe

Name: Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken, thinly sliced; ¼ cup low sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon peanut oil; 2 garlic cloves, smashed; 2 slices fresh ginger, smashed; ¼ cup fresh cilantro leaves, torn; peanut oil, for frying; 1 large eggs or ¼ cup Egg Beaters egg substitute, lightly beaten; ½ cup cornstarch; ½ cup water; 2 tablespoons all-purpose flour; 1 teaspoon sesame oil; 1 teaspoon dried chili pepper flakes; 4 scallions, thinly sliced; 2 garlic cloves, finely chopped; 1 inch piece fresh ginger, peeled and finely chopped; 3 thick strips orange zest; 3 tablespoons fresh orange juice; ¼ cup low sodium soy sauce; 1 ½ cups chicken stock; 2 tablespoons rice vinegar; ¼ cup honey; 2 tablespoons cornstarch mixed with 2 tablespoons water

Servings: persons

2 lbs chicken, thinly sliced
¼ cup low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon peanut oil
2 garlic cloves, smashed
2 slices fresh ginger, smashed
¼ cup fresh cilantro leaves, torn
peanut oil, for frying
1 large eggs or ¼ cup Egg Beaters egg substitute, lightly beaten
½ cup cornstarch
½ cup water
2 tablespoons all-purpose flour
1 teaspoon sesame oil
1 teaspoon dried chili pepper flakes
4 scallions, thinly sliced
2 garlic cloves, finely chopped
1 inch piece fresh ginger, peeled and finely chopped
3 thick strips orange zest
3 tablespoons fresh orange juice
¼ cup low sodium soy sauce
1 ½ cups chicken stock
2 tablespoons rice vinegar
¼ cup honey
2 tablespoons cornstarch mixed with 2 tablespoons water

1
Preheat the oven to 300.
2
Cover a shallow pan with aluminum foil and have it next to the skillet while you cook the chicken.
3
Combine all the ingredients for the marinade and add the sliced chicken.
4
Cover and refrigerate for at least 30 minutes.
5
You can leave the chicken in overnight if you wish.
6
In a large skillet, heat 2 inches of peanut oil over medium heat.
7
Remove the chicken from the marinade and discard half of the liquid and all solids from the marinade.
8
Add the water, cornstarch and flour to remaining marinade liquid and mix well.
9
This should form a batter for the chicken.
10
Coat the chicken pieces well while the oil heats.
11
In a small bowl combine orange juice, honey, soy sauce, rice vinegar and set aside.
12
When the oil is hot, lightly fry the chicken on both sides.
13
Drain well on paper towels.
14
Put the chicken on the aluminum covered pan and keep warm in the oven while you finish the rest of the chicken.
15
After all the chicken has been fried and is in the oven, pour off all of the oil except for 1 tablespoon.
16
Add 1 teaspoon of sesame oil and saute the garlic, scallions, pepper flakes, ginger root & orange zest.
17
Add the mixture from the small bowl and the 1 1/2 cups of chicken broth.
18
Heat to boiling and add the 2 Tablespoons of cornstarch & water to thicken.
19
Remove the chicken from the oven, and serve it over rice and top with the orange sauce.

997

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 lbs chicken, thinly sliced, ¼ cup low sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon peanut oil, and more.

Yes, Orange Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orange Chicken

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