Chinese Orange Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
2 people
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Calories
493 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Orange Chicken
Description
Chinese Orange Chicken uses diced chicken breasts coated in cornflour to create a light, crispy exterior when stir-fried at high heat in vegetable oil. The chicken is first marinated briefly in a mixture of orange juice, light and dark soy sauces, and rice vinegar combined with garlic and ginger, infusing it with balanced tang and umami.
The sauce preparation includes additional orange juice with garlic and ginger stir-fried briefly, thickened slightly by a cornflour slurry to give it the proper viscosity to coat the chicken pieces nicely. Finishing with sesame oil adds a subtle toasted aroma. The inclusion of finely cut spring onion adds freshness and texture contrast to the dish.
Chinese Orange Chicken makes a savory and slightly sweet protein option that works well paired with plain steamed rice or stir-fried greens to balance its richness. The quick stir-fry method ensures the chicken remains tender inside while crisp on the outside.
Ingredients
- 2 chicken breast medium
- 2 garlic cloves; finely chopped
- 1 teaspoon ginger paste
- ½ cup orange juice fresh
- 1 cup cornflour
- 2 teaspoon soy sauce light
- 2 teaspoon dark soy sauce
- 2 teaspoon rice vinegar
- 1 tablespoon vegetable oil
- 1 spring onion
- 1 teaspoon sesame oil
Instructions
- Dice the chicken breasts and place them into a large bowl.
- Mix together a quarter of a cup of orange juice, one teaspoon of dark soy sauce, one teaspoon of light soy sauce and one teaspoon of rice vinegar.
- Add the marinade to the chicken pieces together with half of the amount of garlic and ginger and leave to marinate for 5 minutes.
- Discard of the marinade, and coat each piece of chicken with corn flour, shaking off any excess flour.
- Heat up the vegetable oil in a wok over a high heat, add the coated chicken pieces and stir fry for about 2-3 minutes on each side, until lightly brown and cooked through.
- Remove the chicken from the wok and set aside.
- Cut the spring onion finely, and add the white part to the wok together with the remaining garlic and ginger.
- Stir fry for about 30 seconds, then add the chicken back.
- To make the orange sauce, mix one teaspon of corn flour with one teaspoon of cold water and stir well to get a lump-free mixture.
- Add it to a bowl together with the remaining orange juice, soy sauces, sesame oil and rice vinegar. Mix well to combine.
- Pour the sauce over the chicken pieces and stir fry for about a minute, so that the sauce can cook and stick to the chicken.
- Serve with the green bits left from the spring onion.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 72mg | 24% |
| Sodium | 809mg | 34% |
| Potassium | 542mg | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 220IU | 4% |
| Vitamin C | 34.4mg | 38% |
| Calcium | 18mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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