Orange chicken recipe
Orange chicken recipe is quite popular. This version of the recipe is easy and convenient to make. In addition, it requires no marinating time.
Also please note that this is the westernized version of orange chicken recipe. Traditional orange chicken is a little different. You can read up on it on Wikipedia (my favorite source of quick information!).
The sauce of orange chicken requires alot of ingredients, but they're not necessarily hard to find at your local grocery store. If you cook often you should already have most of the ingredients. I prefer to use fresh orange and lemon but using juice is also good. If you use the fresh oranges, you can just get the orange zest
from it after you squeeze the juice.
One last tip before you leave for the kitchen... I recommend using 1/2 cup of brown sugar for the sauce. Only use 1 cup if you have a big sweet tooth. ;)
It's served with rice and some vegetables. Enjoy!
By Hai Nguyen
Total time: 1 h
Ingredients (2 servings):
1 cup of water
1 orange or 1/4 cup orange juice
1/2 lemon or 1/8 cup lemon juice
1/4 cup green onions
1 clove garlic
2 tablespoon vinegar
2 tablespoon soy sauce
1/2 to 1 cup brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
2 tablespoon cornstarch
3 tablespoon water
2 boneless chicken breasts
1/2 to 1 cup all purpose flour (excess)
salt and pepper
1 1/2 to 2 cups of uncooked rice
Part 1 (5 min)
Defrost chicken breast (1). Measure out the rice (2). Put some water in the pot (3) and wash it by stirring with your hands (4). Decant the wash water (5) and add appropriate amount of water (I usually add 3/4 cup of water for 1 cup of rice, but check your rice cooker manual). Set the rice to cook (6).
Part 2 (15 min)
Chop orange and lemon in half and squeeze out the juice in the same cup (1). Mince the orange peel to get some zest (2) and drop them in the juice cup. Chop green onions and garlic (3). In a saucepan, add water, orange-lemon juice and orange zest mixture, green onions, garlic, vinegar, soy sauce, brown sugar, ginger and red pepper flakes (4). Turn on the high heat (5) and bring it to a boil for 2 min (6). Turn off the heat and set the saucepan aside.
Part 3 (40 min)
Chop the chicken in thin slices (1). Dip the chicken in a bowl of 1 beaten egg, then coat chicken pieces in a second bowl with flour, set the flour coated chicken in a clean bowl (see picture) (2). Pour olive oil (be genenous) in the frying pan (3) and turn on the medium heat. Cook the chicken for 10 min (4). While the chicken cooks, quickly mix the 2 tablespoons of cornstarch with 3 tablespoons of water in a teacup (5). Tilt the frying pan and transfer the chicken to the saucepan with the cooled sauce (along with some olive oil) (6). Turn on the high heat and let it boil for 5 min (7). Add the corn starch mixture (8). Reduce heat to medium, cover and let it simmer for about 5 min, stirring occasionally (9). The sauce will thicken quickly. Judge when you would like to stop the simmering.
Serve with the rice, extra veggies (ie: broccoli), salt and pepper. Presentations tip for cup shaped rice mount: fill about 1/2 of a measuring cup with the cooked rice and invert quickly on your plate. Please pass this orange chicken recipe to your friends if you like it!
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