If you’re a regular reader of this blog you may have notice this post is a little late (I usually try to schedule my posts early in the morning). See, what happened was last night my boyfriend took me to the Death Cab for Cutie concert here in Phoenix. If haven’t already seen them live, I’d definitely recommend going if you ever have the chance. They put on an impressive show. In the middle of their set I realized I had completely forgotten to finish editing and schedule this post or Orange Chicken. I had spent the majority of yesterday researching and practicing baking cakes and whipping up frostings. No, I’m not opening a bakery. But I am making my dad’s wedding cake next month (eek). So, I apologize for the delay, but let me assure you this recipe is worth it. This orange chicken is just as scrumptious as the dish at your favorite restaurant – possibly better. Probably because it doesn’t have 2,000 (!!) milligrams of sodium.
Who was the last band you saw in concert?
Taste: Just like your favorite Asian restaurant – but fresher.
Texture: The chicken is slightly crunchy on the outside, moist and tender inside, while swimming in a luscious tangy sauce.
Ease: You can make the marinade/sauce ahead of time so all you have to do before serving is prep, dredge, and fry the chicken.
Appearance: A garnish of green onions and orange slices makes this dish look better then it does at the restaurant.
Pros: So tasty and perfect for a weeknight meal. Plus, it’d be easy to amp up the nutrition by throwing in some broccoli, snap peas, bell pepper, or whichever vegetable you prefer.
Would I make this again? I already have made this dish many times.
Adapted from All Recipes
For the marinade and sauce:
- 1 1/2 cups water
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 2 1/2 tablespoons low-sodium soy sauce
- 1/4 cup fresh lemon juice
- 1/3 cup rice vinegar
- 1 cup packed brown sugar
- 1/2 teaspoon minced fresh ginger root
- 1/2 teaspoons minced garlic
- 2 tablespoons chopped green onion
- 1/4 teaspoon red pepper flakes
- 2 teaspoons cornstarch
- 1 tablespoon water
For the chicken:
- 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons cooking oil
Combine the water, orange zest, orange juice, soy sauce, lemon juice, vinegar, brown sugar, ginger, garlic, green onion, and red pepper flakes in a small saucepan set over medium-high heat. Bring mixture to a boil then remove from heat and let cool for 10-15 minutes.
Place the chicken pieces in a resealable plastic bag. Add 1 cup of the cooled sauce mixture. Reserve remaining mixture. Seal the bag and refrigerate for at least 2 hours.
In another resealable plastic bag, combine the flour, salt, and pepper. Add the marinated chicken pieces, letting the sauce drip off, to the flour mixture. Seal the bag and shake to coat.
Heat oil in a large skillet over medium-high heat. Add chicken pieces to skillet and brown on all sides, letting chicken cook through (work in batches if necessary). Drain chicken on a paper towel lined plate and cover with aluminum foil.
Wipe out skillet and add the reserved sauce. Bring to a boil over medium-high heat. Dissolve cornstarch in 1 tablespoon of water and slowly stir into the sauce. Reduce heat to low and stir until sauce has thickened to a sticky, syrup-like consistency. When ready to serve, pour sauce over chicken on a serving dish. Serve with rice or noodles if desired.