Chinese style orange chicken

2 likes 0 comments Recipe by Belle1538

Sauce
1 cup fresh squeezed orange juice
1/4 cup splenda brown sugar
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon freshly grated orange zest

Chicken
2 lbs boneless skinless chicken breasts (cut into bite-sized pieces)
2 egg whites (you can use 1 whole egg but the batter won't be as light)
1 tablespoon water
3/4 cup cornstarch
1/2 cup flour
3/4 teaspoon salt
3/4 teaspoon ground black pepper
vegetable oil

Stir fry
1 tablespoon vegetable oil
3 -4 garlic cloves, minced
1 teaspoon freshly minced ginger
1/4 teaspoon red pepper flakes (or more if you like it hot)

Cooked brown rice

Prep. Time → 30 min

1. Orange Sauce: In small bowl, combine orange juice, brown sugar, soy sauce, rice wine, cornstarch and orange zest

2. Set aside

3. Chicken: In a small bowl, whisk together the egg whites and water

4. Stir in chicken pieces

5. In a pie plate, stir together cornstarch, flour, salt and pepper with a fork or clean whisk

6. Taking a few pieces of chicken at a time, dip chicken into the flour mixture

7. In a large skillet, add vegetable oil to cover pan to a 1/2-inch depth

8. Heat skillet over medium to medium-high heat

9. Brown chicken, a few pieces at a time

10. Remove chicken and allow to drain on paper-towel lined plate or rack

11. Continue until all chicken is browned. (Note: You may need to adjust heat up or down to maintain oil temperature as you cook.)

12. Set aside.

13. Stir-fry: In a separate skillet or wok, heat 1-2 tablespoons oil over medium-high heat

14. Add garlic and ginger and stir until fragrant (just a few seconds)

15. Stir in red pepper flakes

16. Add orange sauce and stir until thickened

17. Stir in chicken and simmer until evenly coated and heated through

18. Serve over steamed brown rice

main courses December 26, 2012 13:12

Author food.com/recipe/restaurant...#

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belle1538
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36 years old
North Attleboro, United States