Orange Chicken
 
Prep time
Cook time
Total time
 
Lightly breaded chicken served in a tangy, citrusy, slightly spicy orange sauce. A little prep the night before and you can have this on the table in less than 30 minutes when you get home. Double the marinade and freeze extra for another batch!
Author:
Recipe type: Main
Cuisine: Asian
Serves: 3
Ingredients
  • 1 ½ c water
  • 1 T grated orange zest (from about 1 orange)
  • 2 T orange juice
  • ¼ lc emon juice
  • ⅓ c rice vinegar
  • 2 ½ T soy sauce
  • 1 c packed brown sugar
  • ½ t fresh ginger, grated or minced
  • ½ t minced or grated garlic
  • 2 T sliced green onions
  • ¼ t red pepper flakes
  • 2 chicken breasts, cut into ½ in pieces
  • 1 c flour
  • ¼ t salt
  • ¼ t pepper
  • 3 T vegetable oil
  • 2 t cornstarch
  • 1 T water
  • Cooked white rice, for serving.
Instructions
  1. In a small sauce pan add water, orange zest and juice, lemon juice, rice vinegar, soy sauce, brown sugar, ginger, garlic, onions and red pepper flakes. Bring to a boil and then remove from heat and allow to cool.
  2. Add half of the marinade to a Ziploc bag along with the chicken and seal. Transfer remaining marinade to a container and refrigerate. Allow to marinade for 2 to 24 hours.
  3. Drain the marinade from the chicken.
  4. Mix flour, salt and pepper in a container with a lid or another Ziploc bag.
  5. Add chicken to flour mixture, seal container or bag and shake to coat.
  6. Heat half of the oil in a large nonstick pan over medium heat. Add a single layer of chicken. Cook until brown and chicken reaches 160 degrees, flipping to brown both sides. Remove chicken to a paper towel lined plate. Add remaining oil and repeat with remaining chicken. Cook in more batches if needed, adding additional oil as needed.
  7. Once all chicken is cooked and removed from the pan, wipe pan with a paper towel (be careful, the pan is hot!)
  8. Add remaining marinade to the pan and bring to a simmer.
  9. Mix cornstarch and water and add to sauce. Reduce heat and allow to simmer until sauce begins to thicken.
  10. Add chicken back to pan. Gently stir to cover with sauce. Continue to simmer until chicken is warmed and the sauce thickens to your liking.
  11. Serve over white rice.
Recipe by Gravel & Dine at https://gravelanddine.com/orange-chicken/