Orange Chicken
Orange Chicken requires approximately 45 minutes from start to finish. One portion of this dish contains around 47g of protein, 15g of fat, and a total of 473 calories. For $2.49 per serving, you get a main course that serves 4. It is brought to you by I Wash You Dry. 222 people found this recipe to be scrumptious and satisfying. If you have soy sauce, canolan oil, sesame oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 77%, this dish is solid. Users who liked this recipe also liked Mandarin Orange Chicken Salad with Creamy Orange Vanilla Yogurt Dressing, Orange chicken (a.k.a. chicken with orange sauce), and I Ain't Chicken Chicken: Crispy Roasted Chicken Breasts with Orange and Cardamom.
Servings: 4
Ingredients:
1 tsp canola oil
Canola Oil for frying
1/3 cup chicken broth
1/3 cup corn starch
2 tbsp corn starch
1 egg
3 cloves garlic, finely minced
1 1/2 tsp minced ginger
sliced green onions
orange slices
2 tbsp fresh orange juice
1 1/2 tsp fresh orange zest
1/3 cup rice wine vinegar (or dry sherry).jpg)
2 tsp sesame oil
2 lbs. boneless skinless chicken thighs, cut into bite sized pieces
3 tbsp soy sauce
1/3 cup sugar
3 tbsp water
Equipment:
paper towels
deep fryer
bowl
pot
frying pan
wok
Cooking instruction summary:
Pour 1 to 2 inches of canola oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.*In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and 1/3 cup corn starch until a thin batter forms. Toss in the chicken pieces and let sit for a few minutes while the oil heats up. Fry the chicken in batches and drain on a paper towel lined plate. Meanwhile, prepare the sauce.Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, 1/3 cup sugar, 1/3 cup rice wine vinegar (or dry sherry), 1/3 cup chicken broth and 2 tbsp corn starch in a bowl and set aside.Once chicken is finished cooking, heat 1 tsp canola oil in a large wok or skillet over medium high heat. Toss in the ginger and garlic and stir until fragrant, about 30 seconds. Pour in the sauce and cook over medium heat until thickened, stirring occasionally.Once thickened (about 3 to 4 minutes) add the chicken to the wok and stir to coat with sauce. Garnish with sliced green onions and orange slices and serve over hot steamed rice if desired. Enjoy!
Step by step:
1. Pour 1 to 2 inches of canola oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.*In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and 1/3 cup corn starch until a thin batter forms. Toss in the chicken pieces and let sit for a few minutes while the oil heats up. Fry the chicken in batches and drain on a paper towel lined plate. Meanwhile, prepare the sauce.
2. Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, 1/3 cup sugar, 1/3 cup rice wine vinegar (or dry sherry), 1/3 cup chicken broth and 2 tbsp corn starch in a bowl and set aside.Once chicken is finished cooking, heat 1 tsp canola oil in a large wok or skillet over medium high heat. Toss in the ginger and garlic and stir until fragrant, about 30 seconds.
3. Pour in the sauce and cook over medium heat until thickened, stirring occasionally.Once thickened (about 3 to 4 minutes) add the chicken to the wok and stir to coat with sauce.
4. Garnish with sliced green onions and orange slices and serve over hot steamed rice if desired. Enjoy!
Nutrition Information:
covered percent of daily need
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