Orange Chicken (Restaurant Style) Recipe

Name: Orange Chicken (Restaurant Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sauce; 1 cup water; 1/2 cup orange juice; 1/4 cup lemon juice, fresh squeezed; 1/3 cup rice vinegar; 2 1/2 tablespoons soy sauce; 1 tablespoon grated orange zest; 1 cup packed brown sugar; 1/2 teaspoon minced fresh gingerroot; 1/2 teaspoon minced garlic; 2 tablespoons chopped green onions; 1/4 teaspoon red pepper flakes; 3 tablespoons cornstarch; 2 tablespoons water; Chicken; 2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces; 1 cup all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons olive oil; 3 tablespoons cornstarch; 2 tablespoons water

Servings: persons

Sauce
1 cup water
1/2 cup orange juice
1/4 cup lemon juice, fresh squeezed
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon grated orange zest
1 cup packed brown sugar
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon minced garlic
2 tablespoons chopped green onions
1/4 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Chicken
2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
3 tablespoons cornstarch
2 tablespoons water

1
Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.
2
Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.
3
In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.
4
Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.
5
Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.
6
Serve over Fried Rice or steamed white Rice.
7
Enjoy!

911

kcal

Calories

Fat

104

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 22 ingredients. The key ingredients include: Sauce, 1 cup water, 1/2 cup orange juice, 1/4 cup lemon juice, fresh squeezed, and more.

Yes, Orange Chicken (Restaurant Style) 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 (Restaurant Style)

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