Orange Chicken Recipe
This revamped Orange Chicken is a lighter and healthier variation on the beloved Chinese fast-food take-out meal. It's sweet, spicy, and tasty.
Yield: 4
Materials
- For the Orange Sauce:
- 1/3 cup freshly-squeezed orange juice
- 1/4 cup reduced sodium chicken broth
- 2 tbsp soy sauce Tamari for gluten-free
- 2 tbsp white or brown sugar or sugar substitute
- 1 tbsp Chinese rice wine
- 1 tbsp sriracha or more to taste
- 1 tbsp rice vinegar
- 1/4 teaspoon white pepper
- 2 teaspoons corn starch
- For the chicken:
- 20 oz skinless boneless chicken breast, cut into small cubes
- kosher salt to taste
- 1 1/2 tbsp corn starch
- 1 tbsp sesame oil
- 4 cloves minced garlic
- 1- inch grated ginger
- 1 teaspoon grated orange zest
- 2 tbsp chopped scallions
- 1/2 tsp sesame seeds for garnish
Instructions
- Combine ingredients for the orange sauce and leave aside.
- Lightly season the chicken with salt, then uniformly cover it with corn starch and put it aside.
- One teaspoon of sesame oil, half of the chicken, and a wok heated over high heat are added. Cook until well browned, 2 to 3 minutes per side. Then, set aside.
- Cook the chicken for a further two to three minutes on each side after adding one teaspoon of oil. Along with the remaining chicken, set aside.
- Add the last teaspoon of oil and briskly stir-fry the ginger and minced garlic for approximately a minute, or until fragrant.
- Add the orange zest then return the chicken to the pan.
- Stir the chicken quickly, then pour in the orange sauce and heat for one to two minutes, or until the sauce thickens.
- Distribute into four dishes and adorn with the sesame seeds and onion.