Orange Chicken
Chinese takeout but better at home with this DELICIOUS Orange Chicken!
Servings: 4 servings
Equipment
- Wok or sauté pan
Ingredients
- 1 pound chicken, chopped into bite size pieces. Boneless, skinless breast or thighs.
- 1/3 cup corn starch
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/3 cup canola or avocado oil
Orange sauce
- 2 large oranges or 4 regular sized oranges.
- 1 tbsp. orange zest
- 2 tsp garlic, minced.
- 1/2 tsp ginger paste
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. cornstarch
- 1/4 cup brown sugar
- 1/2-1 tbsp. sriracha sauce, gochujang sauce, or 1/2 tsp. red pepper flakes Optional for a bit of heat.
- sliced green onions garnish
Instructions
- Zest 1 tbsp. of the orange zest, then cut the oranges in half or quarters, and juice. We want 1 cup of juice. Add all the remaining sauce ingredients into a small sized bowl with the juice and zest. Whisk and set aside.
- In another medium bowl, add the chicken, 1/3 cup cornstarch, 1/2 tsp. salt, 1/2 tsp. pepper, and 1/4 tsp. of garlic powder. Mix all together until well coated.
- In a large sauté pan or wok, add 1/3 cup of oil and turn to med-high heat.
- Once the oil is hot, add the chicken. Separate the chicken pieces in the pan but do not stir. Let the chicken begin to form a crust. Cook for 5 minutes and then flip/stir and cook for 5-6 minutes more.
- Once the chicken is cooked, move to a cooling rack with paper towels underneath or a plate.
- Dump out any excess oil and return the wok/pan to the stove.
- On high heat, add the sauce. Stir until thickened, about 2 minutes. Return the chicken and toss in the sauce. Cook until the sauce has coated the chicken.
- Remove from the heat and serve immediately.
- I like to eat with rice and green onions.
- ENJOY!