Orange Chicken Recipe (From Scratch!)

September 14, 2010 by Michelle

With all the fun I’ve been having lately with some sponsored content, I crave Asian food. I absolutely adore it (if you can’t tell by some of the recipes I post), and it’s usually surprisingly easy to make at home. Yes, even this orange chicken, and have you seen the chicken fried rice I adore?

For whatever reason, orange chicken was bugging me the other day. I had such a taste for it, but it’s so bad for you when you get it at a restaurant. And really… how hard could it be to make?

So I went searching online to look at recipes and then compiled a few and changed things here and there and came up with my own recipe. Bonus? This made enough sauce that I only needed half of it for a single recipe. The rest is in the freezer for the next time I make it. Score!

How to Make Orange Chicken

Cut your chicken into bite sized pieces. Set that aside while you make the orange sauce.

In a large saucepan combine 1 1/2 cups water, lemon juice, orange juice, rice vinegar, soy sauce, orange zest, brown sugar, ginger, and garlic. Heat on medium while stirring periodically until it boils.

While the sauce is getting to a boil, heat a large nonstick pan with a little bit of oil (I used grapeseed but anything from olive oil to peanut oil will work). Add the chicken pieces and sautee (no, I don’t fry – but you could absolutely bread your chicken and fry the pieces. I justify this dish as being healthy because I sautee them, and they turned out great). Cook until they are no longer pink inside.

Once your orange sauce comes to a boil, combine 3 tablespoons of cornstarch with 1/4 cup of cold water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens.

Reserve half your sauce for later use. Pour the remaining sauce over your sauteed chicken and stir to coat. I served it with the traditional rice, and it was gobbled up.

Did I mention this took me less than a half hour start to finish? A half hour for such yummy goodness people (ok, excluding the rice that takes an hour in my cooker)!

What’s your favorite Asian dish? Do you love orange chicken as much as my family does?

Orange Chicken

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This recipe for a homemade orange chicken is healthier than what you'll find in a restaurant but just as tasty. Did you know making homemade Asian cuisine is so easy?

Ingredients

  • 2 lbs chicken breasts
  • 1 1/2 c water
  • Juice of an orange (save the zest!)
  • 1/3 cup lemon juice
  • 1/4 cup rice vinegar
  • 2 T soy sauce
  • zest of 2 oranges
  • 1 c brown sugar
  • 1/2 inch ginger, grated
  • 2 cloves garlic, grated
  • 3 T cornstarch
  • 2 T water

Instructions

  1. Cut chicken into bite sized pieces. Set aside while you make the orange sauce.
  2. In a large saucepan combine 1 1/2 cups water, lemon juice, orange juice, rice vinegar, soy sauce, orange zest, brown sugar, ginger, and garlic. Heat on medium while stirring periodically until it boils.
  3. While the sauce is getting to a boil, heat a large nonstick pan with a little bit of oil. Add chicken pieces and saute. Cook until they are no longer pink inside. Alternatively, bread and fry chicken for a more traditional texture.
  4. Once orange sauce comes to a boil, combine 3 tablespoons of cornstarch with 1/4 cup of cold water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens.
  5. Reserve half the sauce for later use. Pour the remaining sauce over sauteed chicken and stir to coat. Serve immediately with rice.
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    Comments

  • Tara R.


    That would be a hit around here too. All I need are the oranges. Dinner?

  • septembermom


    This would be a winner here too!

  • Michelle


    Tara – Oh, I think it would be a hit where you are, too. And c'mon – you live in the orange state. How do you not have oranges on hand? 🙂

    Kelly – Go for it! So much ummm healthier than takeout but ohhhh so good. Mister Man is already asking for it again (and we had it a second time this week already).

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