Restaurant Style Chinese Orange Chicken With Spring Peas Recipe

Name: Restaurant Style Chinese Orange Chicken With Spring Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Orange Sauce; 1 cup orange juice (fresh squeezed or Simply Orange brand); 3/8 cup brown sugar; 2 tablespoons low sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon cornstarch; 1 tablespoon freshly grated orange zest (I use the zest from 1 large orange. Do not use dried zest.); Chicken; 2 lbs boneless skinless chicken breasts (cut into bite-sized pieces); 2 egg whites (you can use 1 whole egg but the batter won't be as light); 1 tablespoon water; 3/4 cup cornstarch; 3/8 cup flour; 3/4 teaspoon salt; 3/4 teaspoon ground black pepper; vegetable oil; Stir-fry; 1 tablespoon vegetable oil; 3 -4 garlic cloves, minced; 1 teaspoon freshly minced ginger; 1/4 cup chopped green onion; 1/4 teaspoon red pepper flakes (or more if you like it hot); 1 cup frozen peas

Servings: persons

Orange Sauce
1 cup orange juice (fresh squeezed or Simply Orange brand)
3/8 cup brown sugar
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon freshly grated orange zest (I use the zest from 1 large orange. Do not use dried zest.)
Chicken
2 lbs boneless skinless chicken breasts (cut into bite-sized pieces)
2 egg whites (you can use 1 whole egg but the batter won't be as light)
1 tablespoon water
3/4 cup cornstarch
3/8 cup flour
3/4 teaspoon salt
3/4 teaspoon ground black pepper
vegetable oil
Stir-fry
1 tablespoon vegetable oil
3 -4 garlic cloves, minced
1 teaspoon freshly minced ginger
1/4 cup chopped green onion
1/4 teaspoon red pepper flakes (or more if you like it hot)
1 cup frozen peas

1
Orange Sauce:
2
In small bowl, combine orange juice, brown sugar, soy sauce, rice wine, cornstarch and orange zest. Set aside.
3
Chicken:
4
In a small bowl, whisk together the egg whites and water. Stir in chicken pieces.
5
In a pie plate, stir together cornstarch, flour, salt and pepper with a fork or clean whisk.
6
Taking a few pieces of chicken at a time, dip chicken into the flour mixture.
7
In a large skillet, add vegetable oil to cover pan to a 1/2-inch depth. Heat skillet over medium to medium-high heat. Brown chicken, a few pieces at a time. Remove chicken and allow to drain on paper-towel lined plate or rack. Continue until all chicken is browned. (Note: You may need to adjust heat up or down to maintain oil temperature as you cook.) Set aside.
8
Stir-fry:
9
In a separate skillet or wok, heat 1-2 tablespoons oil over medium-high heat. Add garlic and ginger and stir until fragrant (just a few seconds). Stir in green onions, red pepper flakes, and peas.
10
Add orange sauce and stir until thickened.
11
Stir in chicken and simmer until evenly coated and heated through.
12
Serve over steamed rice.

906

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 23 ingredients. The key ingredients include: Orange Sauce, 1 cup orange juice (fresh squeezed or Simply Orange brand), 3/8 cup brown sugar, 2 tablespoons low sodium soy sauce, and more.

Yes, Restaurant Style Chinese Orange Chicken With Spring Peas 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.

Restaurant Style Chinese Orange Chicken With Spring Peas

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