Very Orange Chicken
Yield: 4-6 servings
Cook Time: 20-30 minutes
Tips: The sauce can be made in advance and reheated when ready to cook the chicken.
Suggestion: Delicious served with a side of vegetables such as broccoli, baby carrots, baby corn and bok choy.
This outstanding Very Orange Chicken recipe derives its name from the fact that it is made with orange juice and generous amounts of orange zest and lemon zest, giving it a fresh and powerful orange citrus flavor. As mentioned in the Spicy Orange Chicken recipe,
Orange Chicken is a Chinese American dish that can be prepared in variety of ways with varying ingredients. While the Spicy Orange Chicken recipe has a tangy and peppery flavor with a subtle hint of orange, this Very Orange Chicken recipe produces a more powerful orange flavor that is not quite as spicy. The method for preparing the crispy chicken coating in this recipe differs from the Spicy Orange Chicken recipe as well, giving it a slightly different texture. Both are delicious and have their own distinct flavors and textures.
As with most stir-fry recipes, you can add more color and flair to this chicken dish simply by adding some broccoli, baby corn, snow peas or any other vegetable commonly served with stir-fry dishes. Whether you prefer spicy or mild, tart or sweet and subtle or powerful flavor, both Very Orange Chicken and Spicy Orange Chicken have their own delicious qualities to offer
As with most stir-fry recipes, you can add more color and flair to this chicken dish simply by adding some broccoli, baby corn, snow peas or any other vegetable commonly served with stir-fry dishes. Whether you prefer spicy or mild, tart or sweet and subtle or powerful flavor, both Very Orange Chicken and Spicy Orange Chicken have their own delicious qualities to offer
Recipe▼
Ingredients
- Sauce
- 1 1/2 cups water
- 2 1/2 tablespoons orange juice
- 1/4 cup lemon juice
- 1/3 cup rice vinegar
- 2 1/2 tablespoons soy sauce
- 1 tablespoon grated orange zest
- 1 cup packed brown sugar
- 1/2 teaspoon minced fresh ginger root
- 3/4 teaspoon minced garlic
- 2 1/2 tablespoons chopped green onion
- 1/4 teaspoon red pepper flakes
- 3 tablespoons cornstarch
- 2 tablespoons water
- Chicken
- 2 boneless, skinless chicken breasts, cut into 1/2 - 3/4-inch pieces
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil for frying (or more if necessary)
Directions
Sauce
Whisk together in a small or medium saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce. Set heat to medium-high and stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring mixture to a boil, then remove from heat, and allow to cool for 10 to 15 minutes.
Chicken
Place chicken pieces in a glass bowl or storage container with lid. When contents of saucepan have cooled, pour 1 cup of sauce into bowl and stir to coat all pieces of chicken. (Reserve remaining sauce for later). Cover bowl or container, and place in refrigerator for at least 2 hours (you may marinate overnight and cook the following day).
After chicken pieces have marinated, whisk together in a large bowl the flour, salt and pepper. Add marinated chicken pieces, and toss to coat.
Place a few paper towels on a plate near stove for draining chicken. Heat the oil in a large skillet over medium-high heat. Place chicken pieces, small batches at a time (cooking too many pieces at a time can reduce heat of oil), in skillet, turning to brown on all sides. Lift chicken pieces with large slotted spoon and place on paper towels to drain. Cover with aluminum foil to keep warm.
In a small bowl, add 2 tablespoons water and keep near stove. In another large skillet or sauce pan (or you can clean out the skillet you used for frying the chicken and use that skillet), add the sauce and bring to a boil over medium-high heat. Add cornstarch to the bowl of water and stir until blended and smooth. Gradually stir cornstarch mixture into sauce, stirring constantly. Reduce heat to medium low, then stir in chicken pieces, and simmer for about 5 minutes, stirring occasionally.
Serve alone or over rice, or mixed with stir-fried vegetables.
Whisk together in a small or medium saucepan 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce. Set heat to medium-high and stir in orange zest, brown sugar, ginger, garlic, and chopped onion. Bring mixture to a boil, then remove from heat, and allow to cool for 10 to 15 minutes.
Chicken
Place chicken pieces in a glass bowl or storage container with lid. When contents of saucepan have cooled, pour 1 cup of sauce into bowl and stir to coat all pieces of chicken. (Reserve remaining sauce for later). Cover bowl or container, and place in refrigerator for at least 2 hours (you may marinate overnight and cook the following day).
After chicken pieces have marinated, whisk together in a large bowl the flour, salt and pepper. Add marinated chicken pieces, and toss to coat.
Place a few paper towels on a plate near stove for draining chicken. Heat the oil in a large skillet over medium-high heat. Place chicken pieces, small batches at a time (cooking too many pieces at a time can reduce heat of oil), in skillet, turning to brown on all sides. Lift chicken pieces with large slotted spoon and place on paper towels to drain. Cover with aluminum foil to keep warm.
In a small bowl, add 2 tablespoons water and keep near stove. In another large skillet or sauce pan (or you can clean out the skillet you used for frying the chicken and use that skillet), add the sauce and bring to a boil over medium-high heat. Add cornstarch to the bowl of water and stir until blended and smooth. Gradually stir cornstarch mixture into sauce, stirring constantly. Reduce heat to medium low, then stir in chicken pieces, and simmer for about 5 minutes, stirring occasionally.
Serve alone or over rice, or mixed with stir-fried vegetables.
