How to Make Orange Chicken

How to Make Orange Chicken Recipe
15 Steps
Ingredients
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Chicken: 1. On a clean cutting board, thinly slice chicken into bite sized pieces, no more than 1/2" wide and 2" long.

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2. In small mixing bowl, beat egg, salt, pepper, and oil. Add chicken and coat well.

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3. In a large mixing bowl, mix flour with 1/2 C. cornstarch. Add chicken pieces and coat well.

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4. Heat oil to 375°. Fry chicken pieces, a few at a time until golden brown and crisp. Do not overcook or chicken will be tough. Remove from oil and drain on a paper towel-covered plate. Keep covered!

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Orange Sauce: Mix all ingredients (soy sauce, orange juice, sugar, white vinegar, orange zest) in small mixing bowl. Whisk well.

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Orange Chicken: 1. Heat 1 T oil in large saucepan on med-high heat. Add ginger and garlic and stir-fry until golden.

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2. Add crushed peppers and green onions and toss well.

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3. Add rice wine and stir 5 seconds. Add orange sauce mixture and bring to a boil.

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4. Add cooked chicken and stir gently until well mixed.

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5. In small bowl, combine water and cornstarch until smooth. Gently stir into chicken mixture and heat until sauce is thick.

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6. Stir in 1 T. sesame oil.

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White Rice: 1.Combine all ingredients in medium saucepan. Bring to boil. Reduce heat, cover & simmer 20 min. without stirring. Remove from heat, uncover, & let stand for 5 min.

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To reheat rice: 1. Break up large chunks of rice while still in bag. Pour into glass dish & sprinkle with 4 t. of water.

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2. Place a wet paper towel over dish. Microwave for 1 min., then stir. Use hot pads to handle dish and be careful of steam! Repeat until rice is heated through.

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To assemble orange chicken: Scoop desired amount of rice onto each plate. Top with chicken/ sauce mixture. Serve immediately.

Ingredients

2 Boneless, skinless chicken breasts 
1 Egg, beaten 
Teaspoons Salt 
½ Teaspoons Pepper 
1 Tablespoon Vegetable oil 
¼ Cups Cornstarch 
Tablespoons Soy sauce 
¼ Cups Orange juice 
2 Tablespoons Orange juice 
4 Tablespoons Sugar 
5 Tablespoons White vinegar 
1 Teaspoon Orange zest 
1 Tablespoon Vegetable oil 
Teaspoons Minced ginger root 
1 Large clove garlic, minced 
1 Dash of crushed red chiles 
3 Green onions, diced 
1 Tablespoon Rice wine 
¼ Cups Water 
Tablespoons Cornstarch 
1 Tablespoon Sesame oil 
Cups Rice 
3⅓ Cups Water 
1 Teaspoon Salt 
1 Tablespoon Butter 
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