Orange Chicken Recipe
Sweet, spicy and flavorful – this makeover Orange Chicken is a lighter and healthier version of the popular Chinese fast-food take-out dish.
Ingredients
- 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
- 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)
Directions
- 1
Mix the orange sauce ingredients and set aside.
- 2
Season the chicken lightly with salt and coat evenly with corn starch, set aside.
- 3
Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside.
- 4
Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.
- 5
Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute.
- 6
Add the orange zest then return the chicken to the pan.
- 7
Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes.
- 8
Divide between 4 plates and garnish with the scallion and sesame seeds.