Sunday, June 22, 2014

Orange Chicken


I absolutely LOVE orange chicken. I always remember going to the mall in middle school and high school in Eugene, OR and getting both orange chicken and bourbon chicken. Yum!! The one thing I never really cared too much for though was the amount of batter on the chicken. Here is a healthier version of this delicious meal from Skinny Taste. I altered it just a little bit, but check out her blog too, so many amazing recipes.


Start by cutting up the chicken and tossing it in salt, pepper and corn starch.


Cook the chicken for about 5 minutes over medium-high heat with a few tablespoons of vegetable oil. Toss chopped garlic in during the last minute or two.


Whisk together soy sauce, orange juice, chicken broth, chili sauce, corn starch and orange zest.


Once the garlic is golden add the sauce to the pan. simmer until the sauce has thickened.



You can enjoy this with rice or rice noodles. Feel free to add vegetables of choice as well. Since my picky boyfriend didn't want vegetables I steams mine in a separate pot and added them at the end.



Mix all together and top with sesame seeds. Enjoy! I couldn't believe how simple this dish was and how amazingly delicious it was.


Orange Chicken
2 chicken breasts, cut into small pieces
2 Tablespoons corn starch
1 teaspoon ground ginger
salt & pepper
4 cloves chopped garlic
1 cup fresh or frozen vegetables of choice

Sauce:
1/3 cup orange juice
1/4 cup chicken broth
2 Tablespoons soy sauce
1-2 Tablespoons chili sauce (to taste)
2 teaspoons corn starch
1 Tablespoon orange zest

Mix all sauce ingredients together and set aside. Cut the chicken into bite size pieces and coat in corn starch, ground ginger, salt and pepper. Bring medium pan to medium-high heat with 2 tablespoons vegetable oil. Add the chicken and cook for about 5 minutes, or until golden and cooked through. Add the garlic and cook for about a minute. Add the sauce. Simmer until sauce has thickened.

If adding vegetables, add when you add the sauce. If using frozen vegetables, steam before adding to sauce. Serve over rice or rice noodles. Garnish with sesame seeds.

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