Orange Chicken
Try this Orange Chicken recipe.
Try this Orange Chicken recipe.
- 1 tsp salt
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 3 cloves of garlic minced
- 2 cups rice
- 3 chicken breasts cut into 1 inch cubes
- 2 oranges, juiced
- 2 cups of your favorite frying oil (i used veggie)
- 1/2 cup cornstarch + 2 tsp separate for the sauce
- 1 tsp garlic chili sauce
- 1/4 cup honey heaping (don't be stingy on this!)
- 1 inch grated ginger
- Carbohydrate 321.745506718397 g
- Cholesterol 0 mg
- Fat 3.48217333531754 g
- Fiber 12.4226665049079 g
- Protein 39.0333000254721 g
- Saturated Fat 0.801693333591077 g
- Serving Size 1 1 Recipe (909g)
- Sodium 50.7693333936711 mg
- Sugar 309.322840213489 g
- Trans Fat 0.829463334280742 g
- Calories 1486 calories
Step-by-step
- First, prep all your meat and veggies by washing, chopping, etc. Set aside.
- Get your rice started according to package directions. It can be cooking while you work on everything else.
- Put your 1/2 cup of cornstarch and salt in a bowl and stir together until well blended.
- Dump all but 1 TBSP of your oil into a wok, dutch oven or medium sauce pan and turn your heat to medium (on our oven that would be 5). Test the oil for readiness by dripping a single drop of water in the pan. If it spits it back at you, it's ready to roll.
- Throw about 10-15 pieces in the cornstarch and toss to coat. Shake off any excess cornstarch before you put them in the pan.
- Test your oil and once it's ready, go ahead and dump in your pieces of chicken! Don't over crowd. There should still be plenty of room in that pan. If you put in too much, the oil temperature will drop and you won't get your nice crispy chicken bits. Toss them around every few minutes to make sure they get equal time on each side in the oil.
- While those cook, go ahead and get your next round of chicken pieces in the cornstarch to coat. They can just sit there and wait. Let your chicken get a nice golden hue going before you bring them out of the pot.
- Go ahead and throw them out of the pot once they've got that golden hue going. These can just sit. You're going to rewarm them before the end, don't worry.
- Toss in more chicken! If your oil levels start getting low, add more in between rounds of chicken. BE CAREFUL! That oil is hot. If it gets too hot (your chicken gets brown or burned too quickly), turn it down to 3 or 4. If you get too crazy with your tossing, you'll get to take a picture of your oil burned hand covered in aloe.
- While your last round of chicken is cooking, prep your sauce. Combine your orange juice, rice vinegar, honey, chili sauce (optional), soy, garlic & ginger into a cup or bowl and whisk to combine. Add the last 2 tsp of cornstarch to your mix and whisk to combine.
- Once you take out your last round of chicken, dump the leftover oil in the pan into a cup for proper disposal at your convenience. Using a paper towel or dish towel, wipe down your pan quickly and carefully and put it back on the stove. Add in the remaining TBSP of oil and put your heat back at medium or 5. Dump in all your veggies and stir fry them until you get the desired consistency.
- Once your veggies are cooked just about the way you like them, add your chicken back into the pot and stir it around so it's all combined and getting heat.
- Let the chicken and veggies cook together for a minute or two, then give your sauce one final whisk and dump it in!
- Stir the sauce around until it coats everything, and let it come up to a bubble. Once it bubbles, the sauce will turn into that thick wonderful delight we associate with takeout. Once it bubbles, you're ready to eat! Plate up some rice and go to town!
Orange Chicken: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, delicious, and ideally, something the whole family will enjoy. That's why I've fallen head over heels for this Orange Chicken recipe. Forget takeout – this recipe delivers restaurant-quality flavor in a fraction of the time, and without the hefty price tag.
The beauty of this dish lies in its simplicity. While the process involves a few steps, they’re all straightforward and manageable, even on a hectic weeknight. The crispiness of the chicken, the tangy sweetness of the sauce, and the perfectly cooked rice create a symphony of flavors that my family craves. I often double the recipe, because leftovers are just as good, if not better, the next day! It's also incredibly versatile. Feel free to adjust the amount of chili sauce to control the spice level, or add your favorite vegetables to the stir-fry. I sometimes throw in broccoli florets or sliced bell peppers for an extra boost of nutrients.
Beyond the Recipe: This Orange Chicken isn't just a meal; it's a testament to the power of efficient cooking. It's a reminder that delicious food doesn't have to be complicated or time-consuming. By prepping the ingredients beforehand, the cooking process flows smoothly. The multi-tasking involved – cooking rice while prepping the chicken and sauce – is a life-saver. It's a skill I've honed over years of juggling work and family responsibilities, a skill that extends beyond the kitchen and into all areas of my life.
I've experimented with different variations of this recipe over time, adjusting the sauce to better suit my family’s preferences. The heaping tablespoon of honey isn't just for flavor; it adds a beautiful richness that balances the tangy orange juice and vinegar. The cornstarch acts as a double agent, first ensuring crispy chicken, and later thickening the sauce to perfection. It's the little details that truly make this recipe stand out.
More than just a recipe, this Orange Chicken represents a balance – a balance between the demands of everyday life and the simple joy of creating a delicious, wholesome meal for those I love. It’s a recipe I’ll continue to cherish and refine, a testament to the rewarding experience of transforming simple ingredients into a culinary masterpiece.
Tips for Success:
- Don't overcrowd the pan when frying the chicken; this will lower the oil temperature and result in soggy chicken.
- Make sure the oil is hot enough before adding the chicken. A single drop of water should sizzle immediately.
- Adjust the cooking time for the vegetables based on your preference for texture. I prefer mine slightly softer, but some prefer a crispier bite.
- Don't be afraid to experiment! Add different vegetables or adjust the spice level to suit your taste.
Serving Suggestions:
- Serve the Orange Chicken over rice, as described in the recipe.
- Pair it with a side of steamed broccoli or stir-fried vegetables for a complete and balanced meal.
- For a more substantial meal, add a side of egg rolls or spring rolls.
This Orange Chicken recipe is more than just a recipe; it's a shortcut to a delicious, family-friendly meal that manages to be both satisfying and efficient. It’s the perfect solution for busy weeknights and a testament to the fact that exceptional food can be simple and surprisingly quick to make.
