Orange Chicken

Orange Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR THE SAUCE:

  • 1-½

    cup Water

  • 2

    Tablespoons Fresh Orange Juice

  • 2-½

    Tablespoons Low Sodium Soy Sauce

  • ¼

    cups Fresh Lemon Juice

  • cups Rice Vinegar

  • 1

    cup Packed Brown Sugar

  • 2

    Tablespoons Orange Zest

  • ½

    teaspoons Minced Ginger

  • ½

    teaspoons Minced Garlic

  • ½

    bunches Scallions, Chopped

  • 1

    Tablespoon Cornstarch

  • 1

    Tablespoon Water, More If Needed

  • FOR THE CHICKEN:

  • 1

    pound Boneless Chicken Tenderloins, Cut Ino Bite-sized Pieces

  • ¼

    cups Cornstarch (more If Needed)

  • 2

    Tablespoons Cooking Oil, Or More If Needed

Directions

For the sauce: Combine water, orange juice, soy sauce, lemon juice, vinegar, brown sugar, orange zest, ginger, garlic, and green onion in a saucepan over medium-high heat and bring mixture to a boil. In a separate bowl, dissolve the cornstarch in water, and then slowly pour into the sauce. Reduce heat to low and stir until sauce thickens into a syrup-like consistency. Remove from heat and allow to cool a bit. Meanwhile, prepare the chicken. For the chicken: Coat chicken in cornstarch, adding more cornstarch as needed, and then heat oil in another 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 any excess oil before adding sauce mixture to chicken. Try to coat both sides of chicken in the sauce and simmer on low for 5 minutes. Serve with rice or noodles if desired.


Nutrition

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