Orange Chicken
Make this takeout classic at home. Tangy, sweet orange chicken over a fluffy bed of white rice. We see a stay-in dinner date in your future.
Servings: 5 People
Calories: 1143kcal
Ingredients
- 1/4 c oil olive or veggie
- 4 chicken breasts cut into bite sized pieces
- Salt & Pepper
- 1 c flour regular or gluten free, you can also omit this to make it lighter
- 1½ c water
- 1/3 c orange juice
- 1/3 c rice wine vinegar
- 3 tbsp soy sauce
- 1 c brown sugar packed
- 1 inch section of fresh peeled, ginger, minced
- 3 fresh garlic cloves minced
- 1/2 tsp red pepper flake
Thicken with:
- 3 tbsp cornstarch
- 3 tbsp cold water
Serve with:
- Rice
- Chopped green onion
Instructions
- In a small saucepan, add all the sauce ingredients (everything except chicken, flour, S&P). Bring to a boil and simmer for 10 minutes. Combine cold water and cornstarch, add to sauce. Stir until thickened. Set aside.
- In a large saute pan, add oil. Heat on high until oil shimmers.
- Toss chicken in a large bowl with flour and S&P. If you’re omitting the flour, just use S&P, I promise, it will still be delicious. In small batches (I did mine in 3), add chicken and sear, about 2 minutes each side. You’re not cooking it, just searing it. Set aside each batch on a plate. The keys here are HOT oil and minimal chicken. If you crowd your pan, you will end up with boiled chicken. You’re looking for the golden color and a nice seared texture.
- After your last batch, add all the chicken back into large sauté pan. Add all of sauce. Simmer for 5 minutes. Serve over rice, top with chopped green onion.
Nutrition
Serving: 5g | Calories: 1143kcal | Carbohydrates: 188g | Protein: 53g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 115mg | Sodium: 842mg | Potassium: 987mg | Fiber: 2g | Sugar: 44g | Vitamin A: 145IU | Vitamin C: 11mg | Calcium: 98mg | Iron: 3.6mg