Orange Chicken

Orange Chicken
Orange Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3/4

    cup low-sodium chicken broth

  • 3/4

    cup freshly squeezed orange juice

  • 1 1/2

    teaspoon finely grated orange zest

  • 6

    tablespoons white vinegar

  • 1/4

    cup soy sauce

  • 1/2

    cup dark brown sugar

  • 3

    cloves garlic, minced

  • 1

    tablespoon fresh ginger, grated

  • 1/4

    teaspoon cayenne pepper

  • 1 1/2

    pounds boneless chicken thighs or breasts, cut into bite-sized pieces

  • 1

    tablespoon plus 2 teaspoon cornstarch

  • 2

    tablespoon cold water

  • 8

    small whole dried red chiles (optional)

  • 8

    thin strips orange peel

  • 1

    tablespoon peanut oil

Directions

1.Place the chicken in a 1-gallon zipper-lock bag; set aside. In a large bowl, whisk together the chicken broth, orange juice, grated zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne until the sugar is fully dissolved. Measure out 3/4 cup of the mixture and pour into the bag with the chicken. Refrigerate 60 minutes. 2.While the chicken is marinading, in a large saucepan, bring the remaining orange juice mixture to a boil over high heat. In a small bowl, stir together the cornstarch and water until combined and add to the sauce. Reduce heat and simmer, stirring occasionally, until thick and translucent, about 1 minute. Remove from heat and stir in the orange peel and chiles; set aside. 3.Heat peanut oil in a wok or large heavy skillet over medium-high heat. Saute chicken until browned and cooked through; remove from heat and set aside. Reheat the sauce over medium heat until simmer, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve over rice.

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