Orange Chicken
This revamped Orange Chicken recipe offers a lighter and more nutritious twist on the beloved Chinese fast-food classic.
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Ingredients
- 1/3 cup freshly-squeezed orange juice
- 2 tbsp white or brown sugar
- 1 tbsp Chinese rice wine
- 1 tbsp sriracha
- 1 tbsp rice vinegar
- 1/4 teaspoon white pepper
- 2 teaspoons corn starch
- 20 oz skinless
- kosher salt
- 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
- 1/4 cup reduced sodium chicken broth
- 2 tbsp soy sauce
Instructions
- 1
Combine the ingredients for the orange sauce in a bowl and put it aside for later use.
- 2
Lightly sprinkle salt over the chicken pieces and coat them thoroughly with corn starch, then set aside.
- 3
Place a wok over high heat and pour in 1 teaspoon of sesame oil. Add half of the chicken pieces and cook for 2 to 3 minutes on each side until they achieve a nice golden brown color, then remove from the wok and set aside.
- 4
Add another teaspoon of oil to the wok, followed by the remaining chicken. Cook this batch for 2 to 3 minutes on each side until browned, then set it aside with the first batch.
- 5
Pour in the last teaspoon of oil and quickly sauté the minced garlic and ginger until they release their aroma, which should take about 1 minute.
- 6
Stir in the orange zest, then reintroduce the chicken back into the wok.
- 7
Toss the chicken to combine, then pour in the orange sauce and let it cook until it thickens, which will take around 1 to 2 minutes.
- 8
Plate the dish by dividing it among 4 plates, and finish with a garnish of scallions and sesame seeds.
Nutrition Information
Notes & Tips
- Reader Tips from the Blog Comments
- These reader notes may help you troubleshoot or tailor it to your tastes!
- Readers who made this recipe shared some great tweaks in the comments—here are the most commonly mentioned: