Take Out Orange Chicken - In Recipe

Name: Take Out Orange Chicken - In
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the sauce; Finely grated zest of one large orange; Juice of 2 large oranges; 2 cups water; 2 teaspoons finely grated ginger; 1 1/2 cups packed light brown sugar; 1/3 cup rice vinegar; 1/3 cup soy sauce; 1/4 teaspoon crushed red papper flakes; 1/2 teaspoon salt; 3 cloves crushed garlic; 3 tablespoons corn starch mixed with 4 to 5 tablespoons water to make a slurry; For the chicken and putting it all together; 3 to 4 boneless, skinless chicken breast halves, cut into 1 1/2 inch pieces; 1 cup white rice flour; 1/2 cup all purpose flour; 8 to 10 ounces club soda; 1 egg; 1/2 teaspoon salt; 1/4 teaspoon black pepper (fine grind); 1 small can sliced water chestnuts; 4 cups lightly steamed broccoli ( or in a pinch use thawed frozen); 2 teaspoons toasted sesame oil; Vegetable or peanut oil for pan frying; Hot cooked white rice; Sliced green onion for garnish (optional); Shredded iceberg lettuce (optional)

Servings: persons

For the sauce
Finely grated zest of one large orange
Juice of 2 large oranges
2 cups water
2 teaspoons finely grated ginger
1 1/2 cups packed light brown sugar
1/3 cup rice vinegar
1/3 cup soy sauce
1/4 teaspoon crushed red papper flakes
1/2 teaspoon salt
3 cloves crushed garlic
3 tablespoons corn starch mixed with 4 to 5 tablespoons water to make a slurry
For the chicken and putting it all together
3 to 4 boneless, skinless chicken breast halves, cut into 1 1/2 inch pieces
1 cup white rice flour
1/2 cup all purpose flour
8 to 10 ounces club soda
1 egg
1/2 teaspoon salt
1/4 teaspoon black pepper (fine grind)
1 small can sliced water chestnuts
4 cups lightly steamed broccoli ( or in a pinch use thawed frozen)
2 teaspoons toasted sesame oil
Vegetable or peanut oil for pan frying
Hot cooked white rice
Sliced green onion for garnish (optional)
Shredded iceberg lettuce (optional)

1
Combine all ingredients except the slurry in a sauce pan and bring to a boil. Add the slurry and continue to boil until the mixture thickens a bit. Set aside.
2
In a medium bowl, whisk the rice flour, AP flour salt and pepper together.
3
In a small bowl beat the egg with about four ounces of the club soda and then whisk that into the flour mixture adding more club soda as you need to make a batter slightly thicker than thin.
4
Heat the oil in a large frying pan, dip the chicken pieces into the batter, shaking off any excess and then fry them on both sides until lightly browned.
5
Transfer the browned chicken pieces to a rimmed baking sheet and bake in a 425F oven for about ten minutes.
6
Pour the reserved sauce into a wok or large frying pan, bring up to the boil and then gently stir in the sesame oil, broccoli, water chestnuts and browned chicken pieces.
7
Serve the chicken mixture over the rice and lettuce and garnish with the green onion.

803

kcal

Calories

Fat

145

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 27 ingredients. The key ingredients include: For the sauce, Finely grated zest of one large orange, Juice of 2 large oranges, 2 cups water, and more.

Yes, Take Out Orange Chicken - In 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.

Take Out Orange Chicken - In

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