Chinese Orange Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken1 lb skinless boneless chicken breasts cut into bite size pieces4 tablespoons floursalt and pepper1 tablespoon vegetable or canola oiloptional:steamed broccoliwhole wheat noodlesOrange Sauce(Depending on your tastes, this probably makes way more sauce than you will need for this recipe)orange sauce1/3 cup orange juice1/2 cup rice wine vinegar (must be rice wine and not regular white vinegar)1/2 cup white sugar2.5 tablespoons soy sauce1 tablespoon orange or lemon zest (i use lemon)1/2 tablespoon toasted sesame oil2 teaspoons corn starch1 tablespoon red pepper flakes (more or less depending on your preference for heat)
Makes 4 4oz servings
Add flour, salt and pepper to a medium ziplock bag. Add chicken and toss until all chicken pieces are evenly coated. Heat oil over medium high heat in a large skillet. Add chicken pieces and cook for 3 minutes until browned on one side and then turn over and cook another 3 minutes until cooked through. Turn heat down to very low and add enough sauce to fit your tastes. I serve mine over broccoli and whole wheat spaghetti.
For Orange sauce -
Mix corn starch into orange juice until lumps are gone. Add orange juice mixture and rest of the ingredients together in a small sauce pan over medium heat. Bring to a boil and cook until sauce thickens and coats the back of a spoon – about five minutes. If it doesn’t get thick, then add a little more cornstarch mixed in water. Set aside.
Add flour, salt and pepper to a medium ziplock bag. Add chicken and toss until all chicken pieces are evenly coated. Heat oil over medium high heat in a large skillet. Add chicken pieces and cook for 3 minutes until browned on one side and then turn over and cook another 3 minutes until cooked through. Turn heat down to very low and add enough sauce to fit your tastes. I serve mine over broccoli and whole wheat spaghetti.
For Orange sauce -
Mix corn starch into orange juice until lumps are gone. Add orange juice mixture and rest of the ingredients together in a small sauce pan over medium heat. Bring to a boil and cook until sauce thickens and coats the back of a spoon – about five minutes. If it doesn’t get thick, then add a little more cornstarch mixed in water. Set aside.
Nutritional Info Amount Per Serving
- Calories: 293.8
- Total Fat: 5.7 g
- Cholesterol: 60.0 mg
- Sodium: 1,145.7 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 1.4 g
- Protein: 26.0 g
Member Reviews
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TAMEKATALLIE
The sauce is good, a little spicy. My husband and I just made this recipe. We used barilla multigrain thin spaghetti noodles. We also pan fried the chicken without the flour (just light extra virgin olive oil). Oh we added onions, bell peppers (red and green) delish! Thanks for sharing! - 8/20/10
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TURBO3789
This was very good even though I messed it up. I tried reduced the sugar to half thinking it would save me some calories. DON'T DO IT. I ended up adding the remaining sugar to the pan during heat up instead of it cooking into the sauce. I will definitely make it again as directed. - 11/19/13
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CD13908773
This is absolutely my fav orange chicken recipe! It taste so much like take out, you seriously won't miss the real stuff. I always use lower sodium soy sauce (brings recipe down to 740mg instead of 1,145mg). I'm also going to try and use 1/3 cup of sugar instead of 1/2. Thanks for a great recipe! - 10/20/13
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TCHERNO
OMG! My roommate and I thought this was incredible! I had calculate the calories twice b/c I couldn't believe that I wasn't cheating on my diet! I used whole wheat flour to make it a little healthier. Also, there was WAY too much sauce. Next time I will halve the sauce and I'm sure it will be plenty - 2/4/11