Orange Chicken Recipe

Name: Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1- 1/2 cup Water; 4 Tablespoons Orange Juice; 1/4 cups Lemon Juice; ⅓ cups Rice Vinegar; 2- 1/2 Tablespoons Soy Sauce; 1 Tablespoon Grated Orange Zest; 1/2 cups Packed Brown Sugar; 1/2 cups Orange Marmalade (This Is The Secret Ingredient); 1/2 teaspoons Minced Ginger Root; 1/2 teaspoons Minced Garlic; 2 Tablespoons Chopped Green Onion; 1/4 teaspoons Red Pepper Flakes; 3 Tablespoons Cornstarch; 2 Tablespoons Water; 1/2 cups All-purpose Flour; 1/2 cups Cornstarch; 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 2 whole Boneless Skinless Chicken Breasts, Cut Into 1/2 Inch Pieces; 3 Tablespoons Canola Oil, For Frying; Optional Garnish: Chopped Green Onion

Servings: persons

1- 1/2 cup Water
4 Tablespoons Orange Juice
1/4 cups Lemon Juice
⅓ cups Rice Vinegar
2- 1/2 Tablespoons Soy Sauce
1 Tablespoon Grated Orange Zest
1/2 cups Packed Brown Sugar
1/2 cups Orange Marmalade (This Is The Secret Ingredient)
1/2 teaspoons Minced Ginger Root
1/2 teaspoons Minced Garlic
2 Tablespoons Chopped Green Onion
1/4 teaspoons Red Pepper Flakes
3 Tablespoons Cornstarch
2 Tablespoons Water
1/2 cups All-purpose Flour
1/2 cups Cornstarch
1/4 teaspoons Salt
1/4 teaspoons Pepper
2 whole Boneless Skinless Chicken Breasts, Cut Into 1/2 Inch Pieces
3 Tablespoons Canola Oil, For Frying
Optional Garnish: Chopped Green Onion

1
For the sauce: Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.
2
Stir in the orange zest, brown sugar, orange marmalade, ginger, garlic, chopped onion, and red pepper flakes.
3
Bring to a boil.
4
Then turn heat to low and let simmer.
5
For the chicken: In a resealable plastic bag, mix the flour, cornstarch, salt, and pepper.
6
Add the chicken pieces, seal the bag, and shake to coat.
7
Heat the canola oil in a large skillet over medium heat.
8
Place chicken into the skillet, and brown on both sides.
9
Dont crowd the pando this in batches if need be.
10
Drain cooked chicken on a plate lined with paper towels, and cover with aluminum foil.
11
Wipe out the skillet and add the sauce.
12
Bring to a boil over medium-high heat.
13
Mix together the cornstarch and 2 tablespoons water (making a slurry).
14
Stir slurry into the sauce.
15
Reduce heat to medium low, add the chicken pieces, and simmer for about 5-10 minutes, stirring occasionally.
16
Garnish with chopped green onion.
17
Serve warm alongside pineapple fried rice.

507

kcal

Calories

Fat

Carbs

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 21 ingredients. The key ingredients include: 1- 1/2 cup Water, 4 Tablespoons Orange Juice, 1/4 cups Lemon Juice, ⅓ cups Rice Vinegar, 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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