Chinese Orange Chicken
Chinese Orange Chicken features bite-sized pieces of chicken breast marinated in a blend of orange juice, soy sauces, and rice vinegar, then coated in cornflour and stir-fried for a crispy exterior. The dish is complemented by a fragrant sauce made with fresh orange juice, garlic, ginger, and a touch of sesame oil, delivering tangy and savory notes. This preparation offers a classic sweet and sour flavor profile with a crisp texture from the cornflour coating, making it a flavorful main suitable to serve alongside steamed rice or vegetables.
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
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 493
% 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.