“Better Than Takeout” Orange Chicken

AuthorKathleen GloverCategory, DifficultyIntermediate

Instead of reaching for the phone to order Chinese food, just make your favorite dish at home! This orange chicken is even better than the typical take out version, and not just because it's healthier. Just prepare some basmati rice as a side dish, and you have a complete lunch or a dinner. The sauce is the highlight of this recipe - the creaminess of the peanut butter and the sweet and fresh citrus orange flavor give such great flavor and a zesty kick to the meal.

Yields2 Servings
Prep Time25 minsCook Time20 minsTotal Time45 mins
Ingredients:
 1 lb chicken breasts, boneless, skinless , cubed
 3 tbsp vegetable oil
 2 eggs
 ½ cup cornstarch
 2 tsp sesame seeds, toasted
 4 garlic, minced
 2 tbsp ginger, chopped
 salt
For the sauce:
 ½ cup orange zest
 ½ cup orange juice
 2 tbsp rice vinegar
 ¼ cup light soy sauce
 ¼ cup sake
 1 tbsp sugar
 2 tsp corn starch
 1 tbsp peanut butter
Directions:
1

Combine chicken pieces, 1 tbsp vegetable oil, and salt in a big bowl. Mix well and let marinate for 10-15 minutes. While marinating the chicken, mix the ingredients for the sauce. Add all the ingredients for the sauce, and mix till combined ina bowl.

2

When the chicken is done marinating, roll the pieces in cornstarch, then in the beaten eggs, and add sesame seeds.

3

Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the chicken all at once and spread out into a single layer in the skillet. Cook for 7-10 minutes, or until it turns golden. Transfer chicken onto a big plate. Let cool for a couple of minutes.

4

Heat the oil in the same pan, adding garlic and chopped ginger. Fry until the garlic gives off a strong fragrance. Pour the sauce mixture into the pan and cook until thickened to your liking. Add chicken pieces back in, stirring to coat them in the sauce.

5

Transfer to a plate and serve hot over the rice.

Ingredients

Ingredients:
 1 lb chicken breasts, boneless, skinless , cubed
 3 tbsp vegetable oil
 2 eggs
 ½ cup cornstarch
 2 tsp sesame seeds, toasted
 4 garlic, minced
 2 tbsp ginger, chopped
 salt
For the sauce:
 ½ cup orange zest
 ½ cup orange juice
 2 tbsp rice vinegar
 ¼ cup light soy sauce
 ¼ cup sake
 1 tbsp sugar
 2 tsp corn starch
 1 tbsp peanut butter

Directions

Directions:
1

Combine chicken pieces, 1 tbsp vegetable oil, and salt in a big bowl. Mix well and let marinate for 10-15 minutes. While marinating the chicken, mix the ingredients for the sauce. Add all the ingredients for the sauce, and mix till combined ina bowl.

2

When the chicken is done marinating, roll the pieces in cornstarch, then in the beaten eggs, and add sesame seeds.

3

Heat the oil in a large nonstick skillet over medium-high heat until hot. Add the chicken all at once and spread out into a single layer in the skillet. Cook for 7-10 minutes, or until it turns golden. Transfer chicken onto a big plate. Let cool for a couple of minutes.

4

Heat the oil in the same pan, adding garlic and chopped ginger. Fry until the garlic gives off a strong fragrance. Pour the sauce mixture into the pan and cook until thickened to your liking. Add chicken pieces back in, stirring to coat them in the sauce.

5

Transfer to a plate and serve hot over the rice.

“Better Than Takeout” Orange Chicken

Leave A Comment

Your email address will not be published.

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

I agree to these terms.