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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 469.4
  • Total Fat: 32.0 g
  • Cholesterol: 98.6 mg
  • Sodium: 694.1 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 29.7 g

View full nutritional breakdown of Orange Chicken calories by ingredient
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Orange Chicken

Submitted by: LILAJSMOMMY

Introduction

This recipe is modeled after the Panda Express recipe. It's high in calories and fat, but is a good treat for special occasions. Serve over a bed of steamed rice. This recipe is modeled after the Panda Express recipe. It's high in calories and fat, but is a good treat for special occasions. Serve over a bed of steamed rice.
Number of Servings: 8

Ingredients

    2 lbs. chicken breast
    1 large egg
    1 1/2 tsp. salt
    1/2 tsp. black pepper
    1 cup canola oil (for frying)
    1/2 cup plus 1 tbsp. corn starch
    1/2 cup flour
    3 tsp. minced ginger root
    1 tsp. garlic
    1/4 cup chopped green onions
    1/4 cup water
    1 tsp. olive oil
    2 tsp. minced orange zest
    1/4 cup fresh orange juice
    1 tbsp. soy sauce
    2 tbsp. chicken stock
    1/8 tsp. cayenne pepper

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Directions

1. Mix together orange zest, juice, soy sauce, chicken stock, and cayenne pepper in a small bowl and set aside.

2. Cut chicken into 2-inch cubes and place into a bowl. Stir in egg, salt, pepper, and 1 tsp. canola oil until coated. In a separate bowl, mix together flour and 1/2 cup corn starch. Add chicken and stir until coated.

3. Heat remaining canola oil to 375 degrees F in a wok. Add chicken pieces 1/4-1/2 pound at a time. Fry for 3-4 minutes or until golden. (Do not overcook!) Remove chicken from oil and place on a paper towel to drain. Keep warm until all chicken is cooked.

4. Clean wok and heat 15 seconds over high heat. Add olive oil. Add gigner and garlic and stir-fry until fragrant. Add a pinch of cayenne pepper and green onions. Add the orange sauce from step one and bring to a boil. Stir water into remaining tablespoon corn starch until smooth. Add to sauce and stir until thick.

5. Toss chicken with sauce until coated. Serve immediately or keep warm until ready to serve. Serve over a bed of steamer rice.

Makes 8 1/4-pound servings of chicken.

Number of Servings: 8

Recipe submitted by SparkPeople user EENAKINZ.






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