Tuesday, June 16, 2009

Orange Chicken

I love "Chinese food" (aka- Americanized Chinese food!) One of my favorite things is orange chicken. However I have only had it once because it is SO bad for you. Between the fried chicken, sauce, and who knows what else- it isn't the best choice. When I stumbled across this recipe I knew I must try it. I am so glad I did- it was excellent. It was the right amount of spice too- often orange chicken can be very spicy. I would definitely recommend this recipe!

Source: LaaLoosh

1 pound uncooked boneless, skinless chicken breast, cut into 2-inch strips
2 cup cooked white rice, kept hot
Rind of a small orange sliced into thin strips
1 1/2 Tbsp cornstarch
3/4 cup canned chicken broth, reduced-sodium
2 Tbsp sugar
1 Tbsp white wine vinegar
2 tsp peanut oil
1/2 tsp ground ginger
2 medium garlic cloves, minced
2 Tbsp low-sodium soy sauce
2 medium scallions, chopped
1/2 tsp red pepper flakes, or 1 dried chili pepper, minced
1 tbsp sesame seeds (optional)

In a bowl, whisk together the soy sauce, broth, sugar, cornstarch, ginger, and vinegar, then set aside.
In a large skillet, heat peanut oil on medium-high heat. Add orange rinds, scallions, garlic and red pepper flakes and cook for about 2 minutes. Add in the chicken and cook for approximately 6 minutes, or until chicken is golden brown.
Now mix in the sauce and let simmer until the chicken is cooked all the way through and the sauce starts to get thick, this should take approximately 3-4 minutes. On a plate, serve chicken and sauce over rice and garnish with a sprinkle of sesame seeds.

** 6 points per 1 cup of chicken and 1/2 cup of rice


  1. Orange chicken is a great dish and yours came out wonderfully!

  2. This was great and tasted very close to the orange chicken from chinese restaurants! Very easy too -- thanks so much for the recipe!